Refreshing Raspberry Lemonade Slush Recipes

REFRESHING WATERMELON LEMONADE SLUSH

Steps:

• Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
• Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.

STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.

REFRESHING RASPBERRY LEMONADE SLUSH

Steps:

• Add Raspberry Lemonade packet to 2 cups of water and shake.
• Add ice, shaken Raspberry Lemonade, and raspberries to a blender.
• Blend on high for about 1 minute.
• Add to a tall glass and enjoy!

RASPBERRY LEMONADE RECIPE

Steps:

• To make the raspberry sauce, add the raspberries, lemon juice, and sugar to a medium sauce pan.
• Heat over medium heat, stirring frequently to break up the raspberries, until the mixture comes to a simmer.
• In a small bowl, whisk together the corn starch and water.
• Pour the corn starch mixture into the pot, stir to combine, and cook 2-3 minutes, until thickened.
• Remove from heat and let cool completely.
• To make the lemonade, in a small saucepan over medium-high heat, combine sugar and one cup of water.
• Bring mixture to a boil, stirring often until sugar is completely dissolved (about 5 minutes).
• Allow mixture to come to room temperature and chill for 1 hour.
• In a large pitcher, combine juice from lemons, the remaining seven cups of water and the sugar water mixture.
• Stir well and chill.
• To assemble, spoon two tablespoons of raspberry sauce into the bottom of a glass.
• Add ice and pour lemonade to fill the glass. Stir and enjoy.

RASPBERRY SLUSH

Steps:

• Mix all ingredients, except soda, and freeze in a plastic covered container overnight, stirring every few hours.
• To serve, fill 8 to 10 oz. glass half full with slush and top with soda.

RASPBERRY PEACH LEMONADE SLUSH RECIPE BY TASTY

Steps:

• Combine water and sugar in a small saucepan, and bring to a slight simmer over medium heat. Stir until sugar is dissolved, then remove from heat and allow to cool.
• Using a high speed blender, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen peach slices to the blender cup. Blend on high until smooth. Transfer to a large cup, and set aside.
• Using the same blender cup, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen raspberries. Blend on high until smooth.
• Layer slush mixtures into 2 glasses, starting with the raspberry lemonade slush, then peach lemonade slush, repeat until glasses full, then garnish with fresh raspberries and serve immediately.
• Enjoy!

RHUBARB SLUSH

Steps:

• In large pot on stove mix together water and rhubarb.
• Bring to a boil and then simmer for 15-20 minutes until softened.
• In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
• Add in sugar, jello, lemon juice and pink lemonade concentrate.
• Whisk together until combined.
• Cover and freeze overnight.
• Remove from freezer and stir to loosen.
• Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.

RASPBERRY LEMONADE SLUSHIE

Steps:

• Toss ingredients in blender and blend until ready.