Citrus Blueberry Slush Food

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.

BLUEBERRY LIMONCELLOS

Steps:

• To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.
• In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.
• (For a firmer slush, pour into a small bowl and freeze for up to 2 hours.
• To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.).
• Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.
• Garnish with fresh berries on skewers; swizzle as you sip.

BLUEBERRY-LEMON SLUSHIE RECIPE BY TASTY

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish with a lemon slice.
• Enjoy!

BLUEBERRY LEMONADE SLUSHIES

Steps:

• Combine the sugar, mint, lemon rinds and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook, stirring once or twice, until the sugar has dissolved, about 5 minutes.
• Strain through a fine-mesh sieve into a large liquid measuring cup. Stir in the lemon juice (you will have about 1 cup liquid). Pour into an ice cube tray and freeze until solid, 6 hours or up to overnight.
• Add 1/2 cup water to a blender (see Cook's Note), then add the lemonade ice cubes and the blueberries and blend until smooth. Divide between glasses and serve immediately.