Raspberry-orange slush

Yield: 5 Servings

Measure 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

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.

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