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Cranberry Slushie

I love to try new recipes. When I find one that was especially well liked, I make a copy, put it in a protective sleeve and place it in a binder. The binders contain my best recipes, and this sweet-tart, bright red slush is definitely in a binder.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    24 servings (3/4 cup each)

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 4 cups cranberry juice
  • 2 cups cold water
  • 2 cups rum
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 6 cups lemon-lime soda

Directions

  • In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry juice, cold water, rum and concentrates. Transfer to a 3-quart freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 1 month.
  • To use frozen cranberry mixture: In a punch bowl, combine cranberry mixture and soda. Or for one serving, combine 1/2 cup cranberry mixture and 1/4 cup soda in a glass. Serve immediately.
Nutrition Facts
3/4 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 1g protein.

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