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
Tangy Strawberry Slush Recipe photo by Taste of Home
Tangy Strawberry Slush
Tangy Strawberry Slush Recipe photo by Taste of Home
Tangy Strawberry Slush
Prep Time
10 min
Yield
26 servings (3/4 cup each)
Ingredients
- 9 cups water, divided
- 3 cups sugar
- 4 tea bags
- 1 pint fresh strawberries, stems removed
- 1 cup cranberry juice
- 3/4 cup thawed orange juice concentrate
- 3/4 cup thawed lemonade concentrate
- 6-1/2 cups lemon-lime soda, chilled
Directions
- 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
3/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 0 protein.