Combine hot water and gelatin in a large bowl; stir to dissolve.
Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.
Thaw frozen
fruit; do not drain.<
Thaw frozen fruit; do not drain.
Place raspberries in blender until smooth.
Strain and discard seeds.
Blend cherries and apple juice until smooth.
Mix with raspberries in bowl.
Freeze overnight or up to 2 months in airtight container.
When ready to serve, scrape spoon across frozen slush; place in glass.
Slowly pour 4 ounces lemon-lime over.
Stir gently to mix.
Garnish with lime.
Make tea with the 2 cups of boiling water and tea bags.
Make the tea strong.
Mix all ingredients except 7-Up.
Freeze.
Will be a slush.
Serve 2 or 3 tablespoons of frozen slush with a glass of 7-Up.
You can garnish with cherry and slice of orange.
Enjoy.
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
Mix all ingredients together.
Freeze.
Serve with half Slush and half 7-Up.
Put strawberries, Kool-Aid and lemonade in blender.
Blend. Put in large bowl; put sugar and water in pan.
Heat until sugar dissolves.
Cool; add rest of ingredients.
Freeze.
To serve, add frozen slush and soda.
Boil 6 cups water and sugar until dissolved.
Add remaining ingredients.
Mix well and freeze.
To use add 1 quart Ginger Ale to each 1/2 gallon frozen slush.
Break up with fork.
Blend in blender.
Serve as \"slush\" type drink.
Cooling. Decorate with orange, lime or lemon slices and cherries, if desired.
Combine all the ingredients, except lemon-lime soda, in blender container.
Cover container.
Blend until smooth.
Pour into freezer trays or ice cube trays.
Freeze in freezer until firm.
Place scoops or cubes of frozen slush in a glass.
Fill with lemon-lime soda.
Heat sugar and water in a large saucepan over medium heat until sugar is dissolved.
Put sugar syrup in a large bowl along with the juices and bananas and mix together.
Place in containers and freeze until solid.
Prior to serving remove from freezer and allow it to soften just enough so you can scoop it out.
Combine it with a lemon-lime soda to finish your slush.
Usually equal amounts of both but to your tastes.
Bring the water and the sugar to a boil and let simmer for 15 minutes.
While the mixture is hot add the tea bags and steep.
Remove the tea bags and let the syrup cool.
When cool, add the frozen juices and alcohol and put in the freezer for a day or two.
To serve scoop the slush to fill a glass halfway and top with ginger ale.
Garnish with cherries and oranges if desired.
Boil sugar and water until all sugar is dissolved. Cool slighty. Add frozen juice and lemonade and vodka; mix. Put in a tightly covered plastic container and store in the freezer.
When ready to serve, fill each glass 1/2 full of slush mixture. Fill the rest of the glass with 7-Up. May garnish glasses with fresh mint, a strawberry or other fruit.
Empty drink mix into blender container.
Add remaining ingredients.
Cover and blend on high speed 10 second.
Turn off blender and stir with spoon.
Cover and blend an additional 5 seconds or until smooth, using pulsing action.
Serve immediately. Store leftover slush in the freezer.
Combine first five ingredients in a large plastic container. Freeze at least 8 hours, stirring twice during this time.
To serve, combine equal parts frozen mixture and 7-Up, stirring well.
Store any remaining mixture in freezer.
Dissolve jello and sugar in boinling water, then add all other ingredients. Mix well. Pour into 1 qt plastic containers and freeze.
To serve, remove frozen punch concentrate 2 hours before serving.
Add 2 qts gingerale to 1 qt concentrante.
Stir to create slushy punch.
o serve: Scoop 2 parts slush to one part 7 Up
Mix together and freeze in containers.
(This recipe serves 50.)
When serving this many, add 4 quarts of strawberry soda. The slush should be removed from the freezer 3 hours before adding the soda in order for it to slush and flavor the drink.
When serving a smaller number of people, use less of the slush and less of the soda.
Freeze the first 5 ingredients.
Mix occasionally to maintain the slush condition, the whiskey prevents the hard freeze state. Use spoon as scrape to transfer the \"slush\" to glasses; ratio of 2/3 slush to 1/3 7-Up.
Stir all ingredients,
except
7-Up, in plastic bowl or container;
freeze
until solid.
When entertaining, spoon 1/3 cup or more of slush into glass and add 7-Up.
Garnish with a cherry or 1/2 orange slice.
Keep remaining slush frozen until ready to use again.