Raspberry-orange slush
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh raspberries, (2 half-pints) |
| 6 | ounces | Frozen orange juice concentrate, (1 can) thawed and undiluted |
| 2½ | cup | Lemon-lime carbonated beverage, chilled and divided |
Directions
Combine raspberries and orange juice in container of an electric blender; cover and process until smooth. Strain mixture, and discard seeds.
Combine raspberry mixture and ½ cup carbonated beverage in an 8-inch-square baking pan; cover and freeze 3 hours or until slushy.
Remove from freezer, and let stand 30 minutes; add remaining 2 cups carbonated beverage.
Stir gently until mixture becomes slushy, breaking up frozen pieces with a spoon. Yield: 5 cups (serving size: 1 cup).
Per serving: 126 Calories; 0g Fat (2% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 15mg Sodium Serving Ideas : Serve immediately.
Recipe by: Cooking Light, May/June 1993, page 154 Posted to MC-Recipe Digest V1 #396 by igor@... on Jan 28, 1997.