Mix all ingredients together.
Put into a container and freeze at least overnight.
To serve, put some slush in glass; add 7-Up or wine.
Mix all.
Freeze 12 to 24 hours.
Fill glass 3/4 full of slush mix from freezer (do not unfreeze).
Add 7-Up or Squirt pop to fill glass.
Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.
In a blender container, combine the fresh strawberries, Sauterne, frozen limeade concentrate and ice cubes.
Blend until the mixture is smooth.
Add sugar if a sweeter flavor is desired. Serve immediately in stemmed glasses.
Makes about 2 1/2 cups of slush, equaling 5 (4 ounce) servings.
Combine all ingredients in a bowl and mix well.
Do not drain any fruits.
Freeze in 2 or 3 containers.
Remove from freezer about 30 minutes before serving.
Spoon slush into sherbet dishes. Serves 8 to 10.
Mix all the ingredients together.
Place in small plastic glasses and freeze until needed.
When ready to drink let stand 10 minutes, then stir to a slush.
Simmer sugar and water for 5 minutes.
Cool.
Blend lemonade and bananas in blender.
Add to water along with pineapple juice. Pour in milk carton or plastic containers and freeze.
Thaw 1 to 2 hours.
Place in punch bowl.
Then add ginger ale.
Mash to form slush.
Fresh peaches or strawberries may also be blended and added before freezing.
Stir all together.
Put in freezer and stir once every hour for 3 to 4 hours.
Let freeze 24 hours before using.
Thaw to slush consistency.
Partially
thaw frozen items.
Combine with rest of ingredients, including juices from strawberries, pineapple and cherries.
Freeze.
Remove 45 to 60 minutes before serving.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Hand cut the strawberries will still frozen and place in large bowl.
Add all the other ingredients.
Stir well.
Take a 5 ounce plastic cup and fill 3/4 way fill.
I like to use the Press & Seal wrap to cover each cup before putting them into freezer containers.
Freeze.
Take out of the freezer one hour before serving.
Mix pink lemonade, orange juice, pineapple, strawberries, cherries, water, sugar and bananas together in a large container. Freeze.
Can be frozen in smaller containers for family use.
Take our of freezer 1 hour before serving.
Break up with a spoon and serve in small glass bowls.
Makes about 20 to 24 (1/2 cup) servings.
Combine lemonade and orange juice concentrates with sugar and water. Add partially frozen strawberries, pineapple and juice, bananas and cherries. Spoon into pretty serving dishes and freeze. When ready to serve, remove from freezer 1/2 to 1 hour before serving until this becomes slushy.
Boil water and sugar for 5 minutes and cool.
Add rest of ingredients and freeze.
Eat when slightly frozen.
Mix juice and 1 can water.
Dissolve Sweet 'N Low in 1 cup warm water.
Add to juice.
Add remaining fruit.
Freeze.
Let thaw a little before serving.
Can be frozen in 8 ounce butter tubs for individual servings.
Boil sugar and water together for 8 minutes.
Cool and add fruit.
Can use fresh oranges in place of mandarin oranges.
Put in freezer trays until partially frozen.
Put in tall glasses and add 1/2 cup of 7UP per serving.
Great on a Hot Day!!
elted.
Serve with White Wine Sauce and sprinkle with parsley
Heat wine to a boil in a
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.
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.