Citrus Slush Low Cal Recipes

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.

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.

Steps:

• In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.

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.

Steps:

• After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
• Add in Splenda, stir well.
• Add in cold water.
• Pour into 1/2 cup serving dishes or cups.
• Freeze.
• (Foods containing Splenda seem to freeze harder than naturally sweetened foods. If you don't want it to freeze super hard, add 1/2 teaspoons of salt to the ice cold water before mixing in with the lemon juice).