Citrus Slush Snazzy Jazzy Food

CHOCOLATE CITRUS SLUSHY

Steps:

• Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute.
• Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon.

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.

CITRUS BLUEBERRY SLUSH

Steps:

• In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.

CITRUS SLUSH

Steps:

• in a 6 quart dutch oven over high heat, bring sugar and 3 cups of water to a boil.stirring till sugar dissolves.remove from heat, stir in frozen orange juice and lemononade concentrate until melted.
• Stir in pineapple juice and 3 cups cold water until well blended.
• Pour into 2 13x9" pans, cover and freeze overnight --
• Cut each pan of frozen juice squares into 24 pieces --
• Place squares in a 2 gallon punch bowl, slowly pour chilled 7-up over, stir until punch is slushy --
• Ladle into glasses -- garnish with a lime wedge.

STRAWBERRY CITRUS SLUSH

Steps:

• In a 2 quart nonmetal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.
• If slush is frozen solid, let sit at room temperature for about 30 minutes before serving. To serve, spoon 1/2 cup slush mixture into each glass. Pour 1/2 cup ginger ale over each.