Publisher Photo
Publisher Photo
Janis Plourde uses convenient cans of frozen lemonade and orange juice to create the base for this sweet-tart slush. "You can use either pink or regular lemonade—or one can of each—in this great summer thirst-quencher," remarks the Smooth Rock Falls, Ontario cook.
MAKES:
25 servings
TOTAL TIME:
Prep: 5 min. + freezing
MAKES:
25 servings
TOTAL TIME:
Prep: 5 min. + freezing

Ingredients

  • 2 cans (12 ounces each) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 cup chilled lemon-lime soda per serving (about 6 liters)

Directions

Combine the concentrates in a 1-1/2 qt. freezer-proof container, cover and freeze. Remove from the freezer 30 minutes before serving. For each serving, combine 3 tablespoons slush base with 1 cup soda; stir well. Yield: 25 servings
Originally published as Citrus Slush in Quick Cooking July/August 1998, p8

Nutritional Facts

3 tablespoons: 146 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 38g carbohydrate (36g sugars, 0 fiber), 0 protein.

  • 2 cans (12 ounces each) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 cup chilled lemon-lime soda per serving (about 6 liters)
  1. Combine the concentrates in a 1-1/2 qt. freezer-proof container, cover and freeze. Remove from the freezer 30 minutes before serving. For each serving, combine 3 tablespoons slush base with 1 cup soda; stir well. Yield: 25 servings
Originally published as Citrus Slush in Quick Cooking July/August 1998, p8

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