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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste thatâs especially refreshing. Ingredients:
3/4 cup sugar |
2 cups water, divided |
1 cup fresh or frozen raspberries, thawed |
1/2 cup lime juice |
3 cups ginger ale, chilled |
Directions:
1. In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.
2. In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months.
3. To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass. Yield: 6 servings.
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