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Raspberry Lime Slush

For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste that’s especially refreshing.
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    6 servings


  • 3/4 cup sugar
  • 2 cups water, divided
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 cup lime juice
  • 3 cups ginger ale, chilled


  • In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.
  • In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months.
  • To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.
Nutrition Facts
1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 0 protein.

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  • StacieBaker
    Jan 21, 2013

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  • Annette
    Jul 24, 2006

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