Raspberry Christmas Slush Food

TROPICAL RASPBERRY LUSCIOUS SLUSH PUNCH RECIPE

Steps:

• Boil water and sugar until the sugar is dissolved
• Add in the orange juice, pineapple juice, lemon juice, lime juice and raspberries to the sugar water mixture
• Stir until well mixed, you might have to squish the raspberries. An immersion blender makes this easy.
• Pour into large or extra large silicone ice cube tray, or ice cube balls
• Freeze 2-3 hours (or overnight)
• Remove from freezer and allow to soften slightly.
• Remove all frozen juice cubes and place in a bowl or blender
• Smash the cubes or blend on a crushed ice setting until the juice cubes are broken apart
• Add up to 2 liters Sprite
• Gently stir
• Place in serving bowl with ladle
• Add fruit slices like oranges, lemons, limes, and more fresh raspberries to make it look decorative
• Enjoy!
• Remove about 2-3 cubes of the frozen juice cubes from freezer
• Place in a blender and crush
• Place slush mixture into a fun glass
• Use a Sprite mini can and Slowly pour over the slush mixture until your preferred consistency
• Add fruit slices to your glass rim, or Raspberries and Pineapple chunks with Mint on a stirring stick.
• Complete with an umbrella stick. (optional)
• Sit back and enjoy.

RASPBERRY SLUSH

Steps:

• In lg bowl, mash berries, add ice cream.
• In sm bowl, dissolve jello in water; add lemon juice.
• Add to berry mixture; mix well.
• Cover and freeze.
• Remove from freezer, 15 minutes before serving.
• Spoon into glasses; add soda.
• Serve with spoon and straw.

RASPBERRY SLUSH

Steps:

• Mix all ingredients, except soda, and freeze in a plastic covered container overnight, stirring every few hours.
• To serve, fill 8 to 10 oz. glass half full with slush and top with soda.

RASPBERRY LIME SLUSH

Steps:

• 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.

RASPBERRY PEACH LEMONADE SLUSH RECIPE BY TASTY

Steps:

• Combine water and sugar in a small saucepan, and bring to a slight simmer over medium heat. Stir until sugar is dissolved, then remove from heat and allow to cool.
• Using a high speed blender, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen peach slices to the blender cup. Blend on high until smooth. Transfer to a large cup, and set aside.
• Using the same blender cup, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen raspberries. Blend on high until smooth.
• Layer slush mixtures into 2 glasses, starting with the raspberry lemonade slush, then peach lemonade slush, repeat until glasses full, then garnish with fresh raspberries and serve immediately.
• Enjoy!

LUSCIOUS SLUSH PUNCH

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

CRANBERRY SLUSH

Steps:

• 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. , 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. , 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., 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.

RASPBERRY LEMONADE SLUSHIES

Steps:

• Put all the ingredients in a blender or food processor and blitz until you get a smooth slush. Divide between six jars or cups to serve.