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Raspberry Slush
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2 10-oz. pkg. of frozen raspberries in syrup, slightly thawed.
12-oz. can frozen lemonade concentrate, thawed.
3 cups raspberry cranberry drink.
1 liter gingerale, chilled
2 cups rum
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In food processor or blender, conbine raspberries and lemonade concentrate. Process or blend until smooth. Strain to remove seeds, if desired
In large freezer container, blend raspberry puree with raspberry cranberry drink. Add rum. Freeze for 3-4 hours or until slush consistency, stirring occasionally.
To serve, pour slush into a 4 quart nonmetal pitcher. Add gingerale and stir gently to blend. 24 servings.
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Preparation Time: 20 min |
Serves: 24 servings |
| Recipe Origin: Canada |
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Submitted by: |
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Sandy
Ontario
Canada |
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| This recipe has been viewed 7645 times. |
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