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Cranberry Slush

Total Time

Prep: 10 min. Cook: 15 min. + freezing


7 servings

One taste of this sweet icy treat leads to another...and another. My mother-in-law makes it for family gatherings, and it never lasts long. Often, my husband and twin daughters request it as a snack or dessert. It's a refreshing party beverage as well.


  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups cold water, divided
  • 3-1/2 cups fresh or frozen unsweetened raspberries
  • 1 envelope unflavored gelatin
  • 2 cups sugar
  • 2 cups ginger ale
  • 1-3/4 cups raspberry ginger ale or additional ginger ale


  1. In a large saucepan, cook the cranberries and 1-1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries.
  2. Transfer to a blender; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-qt. freezer-proof container; set aside.
  3. In a small saucepan, sprinkle gelatin over remaining water. let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.
  4. To use frozen slush: Remove from the freezer 1 hour before serving. For each serving, combine 1 cup cranberry slush with 1/4 cup raspberry ginger ale in a glass; stir well.

Nutrition Facts

1 cup: 331 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 84g carbohydrate (75g sugars, 7g fiber), 2g protein.

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