TANGY STRAWBERRY SLUSH
When temperatures rise, cool things down with this ice-cold fruity slush. Keep some in the freezer for when guests pop in on a sultry evening.-Laura Reigel, Sheboygan, Wisconsin
Provided by Taste of Home
Time 10m
Yield 26 servings (3/4 cup each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.
TANGY STRAWBERRY SLUSH RECIPE
How to make Tangy Strawberry Slush Recipe
Provided by @MakeItYours
Number Of Ingredients 9
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. Yield: 26 servings (3/4 cup each).
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