STRAWBERRY-RHUBARB SLUSH
Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
- Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
- For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.
Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 39 g, TransFat 0 g
FROZEN RHUBARB SLUSH
Sweet and refreshing, this pretty pink slush stores well in the freezer, so it's great to have on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aahhh! -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Time 40m
Yield 22 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved., Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months., To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
BRENDA'S STRAWBERRY SLUSH DELIGHT
Cool and refreshing, this summertime drink is perfect for weddings and showers. Everyone I make this for just loves the taste.
Provided by Brenda
Categories Drinks Recipes Slushie Recipes
Time 12h45m
Yield 35
Number Of Ingredients 8
Steps:
- In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
- Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
- To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 49 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0 g, Sodium 16.4 mg, Sugar 34.7 g
MAKE-AHEAD RHUBARB SLUSH
If you're blessed with an abundance of rhubarb each spring, this recipe is for you! Whether you use fresh or frozen rhubarb, it's a refreshing accompaniment for any brunch.
Provided by Taste of Home
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze. , To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.
Nutrition Facts :
RHUBARB SLUSH
GREAT ON HOT SUMMER DAYS got recipe from bf's uncle
Provided by Stacy Wood
Categories Cocktails
Number Of Ingredients 7
Steps:
- 1. COOK ALL INGREDIENTS UNTIL MUSHY. ADD 1 SMALL BOX OF STRAWBERRY JELLO STRAIN THRU COLLANDAR AFTER COOL ADD 2 CUPS VODKA OR GIN AND FREEZE IN ICE CREAM PAIL
- 2. SERVE IN CUPS. SCOOP SLUSH INTO CUP AND THEN ADD 7UP
RHUBARB SLUSH
This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip. -Theresa Pearson, Ogilvie, Minnesota
Provided by Taste of Home
Time 50m
Yield about 10 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. , In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. , For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB SLUSH
This is a refreshing spring time beverage. It is also a great way to use up all that fresh rhubarb. Alcohol is optional.
Provided by BJSCHOENHERR
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
- Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 41.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 13.9 mg, Sugar 29.3 g
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