Citrus Blueberry Slush Recipes

Steps:

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

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.

Steps:

• Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
• Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
• Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

Steps:

• In a large container, dissolve gelatin in boiling water; stir in sugar until dissolved. Add the pineapple juice, ginger ale, water and lemon juice. Add food coloring if desired. Freeze for 8 hours or overnight. , Remove from freezer 20 minutes before serving. Stir until mixture is slushy. Serve in a chilled glass. For garnish, thread fruit on wooden skewers if desired. Serve immediately

Steps:

• Mix everything together in a clean ice cream pail.
• Put into the freezer.
• Stir every couple of hours.
• Once this is frozen to a nice slush consistency, spoon 45 ml.(or more) into a tall glass. Top with club soda, gingerale, or 7-up.
• You could substitute strawberries for a strawberry slush, but you'll want to use strawberry koolaid instead.

Steps:

• In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds., Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight., Just before serving, remove from freezer and let stand 45 minutes or until slushy.

Steps:

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

Steps:

• In a plastic container with a lid (or a pitcher with a lid), combine all ingredients.
• Seal and place in the freezer until frozen solid.
• Take out of freezer and let thaw.
• Drink when it has thawed and is slushy.
• Or put in blender and blend until slushy.
• Garnish with fresh cranberries, zest of a lime or an orange slice.