Strawberry Slush Food

STRAWBERRY SLUSH

Steps:

• Bring a large pot of water and sugar to boil. Cool. Stir in daiquiri mix, vodka, orange juice and strawberries. Transfer mixture to a freezer-safe container, and freeze until mixture is to your desired consistency.
• To serve: Pour into a chilled glass, approximately 2/3 cup of the slush mixture and 1/3 cup of lemon-lime soda. Delicious.

STRAWBERRY SLUSH

Steps:

• In a large bowl, mash strawberries; add ice cream. In a small bowl, dissolve gelatin in water; stir in lemon juice. Add to the strawberry mixture and mix well. Pour into a 1-1/2-qt. freezer container; cover and freeze overnight. , Remove from the freezer 15 minutes before serving. Spoon into glasses; add soda. Garnish with strawberries if desired.

STRAWBERRY SLUSH

Steps:

• Blend strawberries in blender.
• Dump into LARGE bowl and add rest of ingredients.
• I use something plastic with a lid.
• Place in freezer overnight.
• Spoon slush into tall glasses and top with 7-up. I like to garnish the glass with a wedge of fresh pineapple and a fresh strawberry.

STRAWBERRY SLUSH

Steps:

• Reserve 2 strawberries for garnish, puree the remaining in a blender or food processor.
• Add the remaining ingredients, blending well until smooth and foamy.
• Garnish each serving with a fresh strawberry.

STRAWBERRY SLUSH

Steps:

• Process all ingredients in blender until smooth.

SENIOR STRAWBERRY SLUSH

Steps:

• In a large bowl, stir water and sugar until sugar is dissolved. Add strawberries and juices; stir until combined. Pour into two 12-cup fluted tube pans or a large freezer container. , Remove from the freezer 1-1/2 hours before serving. Place fruit mixture in a punch bowl; stir in soda.

STRAWBERRY-RUM SLUSH

Steps:

• Combine 1/2 can limeade, 3 oz. rum, 1/2 pint strawberries and 1 T. sugar in blender. Mix at medium speed, adding 7 ice cubes 1 at a time until smooth and very thick. Pour into large pitcher. Repeat with remaining ingredients except lime slices. Add to pitcher and stir to blend well. Garnish with lime slices and serve.

STRAWBERRY-KIWI SLUSHIE RECIPE BY TASTY

Steps:

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

STRAWBERRY SLUSH

Steps:

• In a blender, puree berries and sugar until smooth. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids. Puree can be refrigerated up to 2 days in an airtight container.
• Chill four small glasses in the freezer. With an electric mixer, beat wine, half the sorbet, and half the fruit puree until smooth and uniform in color. Add remaining sorbet and fruit puree; beat until mixture is smooth and holds soft peaks (do not overmix or mixture will melt). Spoon into chilled glasses, and serve immediately.

TANGY STRAWBERRY SLUSH

Steps:

• In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool., Meanwhile, in a small saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool. Transfer sugar and tea mixtures to a 4-qt. freezer container., In a blender, combine the strawberries, cranberry juice and juice concentrates. Cover and process until pureed. Stir into freezer container; cool. Cover and freeze for 6 hours or overnight., To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a glass. Serve immediately.

STRAWBERRY LEMONADE SLUSHIE

Steps:

• Stir water and lemonade mix together in a cup until the mix dissolves.
• Combine ice cubes and strawberries in a blender. Pour lemonade mixture into the blender. Blend on high for 10 seconds. Stop blender and stir with a spoon. Blend again until smooth, about 5 seconds more.

STRAWBERRY SLUSH

Steps:

• Chill four small glasses in the freezer. Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree; beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately.

STRAWBERRY SLUSH DRINK RECIPE

Steps:

• In a large saucepan, combine sugar, water, and jell-o. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture into two separate containers (I use gallon-sized Ziploc bags) and freeze for at least 8 hours (it can store in the freezer for a long time, but if you want the "slushy" consistency, you will want to keep it in the freezer for at least 8 hours).
• If it is frozen solid, I usually pull it out of the freezer about 2 hours before I need to use it so that it can thaw a little bit.
• When ready to serve, place the slushy contents of the bag into a punch bowl and stir in a 2 liter of Sprite with it (if you need to serve a lot of people, you can add a second 2-liter of Sprite and it will still taste good). I like to slice up some fresh strawberries and throw them into the punch bowl.
• Serve immediately.

STRAWBERRY/BANANA SLUSH

Steps:

• Puree first four ingredients in blender.
• Combine all the ingredients together into large plastic container.
• Stir.
• Cover with lid.
• Freeze.
• Half way thru freezing, stir.
• Freeze.
• Fill 16 oz glass 2/3 full with slush and add 7-up or gingerale.

STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

STRAWBERRY SLUSHIE

Steps:

• Combine strawberries, lemon juice, agave syrup, and ice in a blender and purée until smooth. Blend in more agave by the teaspoon to taste; serve immediately.

STRAWBERRY-KIWI SLUSH

Steps:

• Blend ice, strawberries, grape juice, kiwi fruit, water, and lemon juice in a blender until it reaches an even slush consistency, 25 to 35 seconds.