Raspberry Lime Slush Recipes

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.

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.

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
• Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
• Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

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.

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.