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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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One taste of this sweet icy treat leads to another...and another. My mother-in-law makes it for family gatherings, and it never lasts long. Often, my husband and twin daughters request it as a snack or dessert. It's a refreshing party beverage as well. Ingredients:
1 pound fresh or frozen cranberries |
2-1/2 cups cold water, divided |
3-1/2 cups fresh or frozen unsweetened raspberries |
1 envelope unflavored gelatin |
2 cups sugar |
2 cups ginger ale |
1-3/4 cups raspberry ginger ale or additional ginger ale |
Directions:
1. In a large saucepan, cook the cranberries and 1-1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries.
2. Transfer to a blender; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-qt. freezer-proof container; set aside.
3. In a small saucepan, sprinkle gelatin over remaining water. let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.
4. To use frozen slush: Remove from the freezer 1 hour before serving. For each serving, combine 1 cup cranberry slush with 1/4 cup raspberry ginger ale in a glass; stir well. Yield: 7 servings.
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