Citrus Slush Low Cal Recipes

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.

CHOCOLATE CITRUS SLUSHY

Steps:

• Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute.
• Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon.

CITRUS SLUSH - LOW CAL

Steps:

• Combine all in a bullet (the magic bullet tool is what I use, but I'm sure a blender would work fine).
• Blend until the ice cubes have been crushed.
• Pour into a serving glass and garnish with a wedge of lime.
• If you prefer your drink less thick, add a splash of diet sprite or 7-up.

CITRUS SLUSH

Steps:

• In a blender combine orange, lime and ice cubes. Blend until smooth. refrigerate for 5 minutes. Pour into glasses and serve.

CITRUS SLUSH

Steps:

• In a blender combine orange, lime and ice cubes. Blend until smooth. refrigerate for 5 minutes. Pour into glasses and serve.n

CITRUS SLUSH

Steps:

• in a 6 quart dutch oven over high heat, bring sugar and 3 cups of water to a boil.stirring till sugar dissolves.remove from heat, stir in frozen orange juice and lemononade concentrate until melted.
• Stir in pineapple juice and 3 cups cold water until well blended.
• Pour into 2 13x9" pans, cover and freeze overnight --
• Cut each pan of frozen juice squares into 24 pieces --
• Place squares in a 2 gallon punch bowl, slowly pour chilled 7-up over, stir until punch is slushy --
• Ladle into glasses -- garnish with a lime wedge.

CITRUS SLUSH: SNAZZY & JAZZY

Steps:

• In a large container (5 qt ice cream pail works well), dissolve sugar and gelatins in boiling water. Stir in juices, drink mix and water. Cover and freeze; stirring several times (set the oven timer if that helps you remember like it does me!).
• One hour before serving: remove from freezer; stir or use a fork to kind-of scrape it up -- frequently to assist the mixture to become slushy.
• Just before serving: scoop out 9 cups of slush into a punch bowl; stir in 1 liter of soda, then repeat with remaining slush and soda.
• OR scoop about 1 cup of slush into a large glass, cover with ginger ale or 7-Up or Ruby Red Squirt or regular Squirt. Yum.
• OR for the bachelorette party: Add a jigger of your favorite hard-liquor (try brandy) before pouring in the ginger ale or 7-Up. Bottoms' Up!

CITRUS SLUSH

Steps:

• In a blender combine orange, lime and ice cubes. Blend until smooth. refrigerate for 5 minutes. Pour into glasses and serve.

STRAWBERRY CITRUS SLUSH

Steps:

• In a 2 quart nonmetal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.
• If slush is frozen solid, let sit at room temperature for about 30 minutes before serving. To serve, spoon 1/2 cup slush mixture into each glass. Pour 1/2 cup ginger ale over each.

CITRUS SLUSH

Steps:

• Combine the concentrates in a 1-1/2-qt. freezer-proof container; cover and freeze.n
• Remove from the freezer 30 minutes before serving. For each serving, combine 3 tablespoons slush base with 1 cup soda; stir well.n