Description
This slush is tart, sweet and perfect for a hot summer afternoon!
Ingredients
Units
Scale
- 3 cups fresh rhubarb, chopped into 1 inch pieces
- 3 cups water
- 1 cup granulated sugar
- 8 oz frozen strawberries, sliced or whole
- 12 oz can frozen raspberry lemonade concentrate
- Sprite or other clear, lemon lime soda
- clear liquor of your choice (rum, tequila, vodka, etc.)
Instructions
- Add the chopped rhubarb and water to a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the rhubarb is softened. This should take about 10 minutes.
- Strain the liquid from the rhubarb and carefully discard the pulp. The liquid should be a deep pink color. Add the granulated sugar to the rhubarb liquid and stir for a few minutes until it has dissolved.
- Add the frozen strawberries and sweetened rhubarb liquid to a blender canister or food processor bowl and blend until the strawberries are completely processed. Add the strawberry rhubarb mixture to a gallon size ice cream bucket.
- Stir in the raspberry lemonade concentrate until dissolved and seal the bucket with the lid. Freeze the slush for at least 8 hours or overnight.
- Allow the frozen slush to thaw for 20-30 minutes before serving. Add as many scoops of frozen rhubarb slush to a glass as desired, and pour lemon lime soda and liquor over the top. Serve immediately.
Nutrition
- Serving Size: 8 oz (approx)
- Calories: 235
- Sugar: 54.9 g
- Sodium: 9.7 mg
- Fat: 0.6 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 59.6 g
- Fiber: 2.1 g
- Protein: 0.9 g
- Cholesterol: 0 mg