Raspberry Lime Slush Food

EASY HOMEMADE SLUSHEE RECIPE

Steps:

• In a large bowl, combine water and sugar and stir until sugar is completely dissolved. Add in McCormick Raspberry Extract and stir well. Follow with 4-6 drops of McCormick Food Coloring to achieve your desired color. Stir well. Pour into your ice cream maker (this recipe was tested in a 1 and 1/2 quart ice cream maker) and turn on and run according to ice cream maker package directions. Let run for approximately 20 minutes or until desired consistency is reached. Serve immediately.

BLUEBERRY LIME SLUSH

Steps:

• In a large saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool 30 minutes., Stir juice concentrates and blueberry juice into syrup; divide mixture (about 2 cups each) among five 1-1/2-pint freezer containers. Freeze, covered, overnight or until firm., For each four-serving batch, place one portion frozen mixture into a blender; add 1-2/3 cups soda. Cover and process just until blended. Serve immediately. If desired, serve with blueberries.

FROZEN SLUSH

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

REFRESHING LIME SLUSH

Steps:

• In a 4-qt. freezer container, combine the water, sugar and limeade concentrate until sugar is dissolved; cover and freeze. Remove from the freezer several hours before serving. Chop mixture until slushy. Add soda just before serving. Garnish with lime slices if desired.

STRAWBERRY-LIME SLUSHIE

Steps:

• Place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.

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.

STRAWBERRY LIME SLUSH

Steps:

• Set aside 4 strawberries for garnish if desired. Remove and discard caps from remaining strawberries. Place ice and 2 pints strawberries in blender or food processor. Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrape sides, until almost smooth. Pour into 2-quart pitcher.
• Place remaining 2 pints strawberries, the powdered sugar and lime juice in blender or food processor. Cover and blend on high speed about 30 seconds or until almost smooth. Pour into mixture in pitcher; stir. Pour into glasses. Garnish with whole strawberries. Serve immediately.

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.