Rhubarb-Raspberry Slush

Rhubarb-Raspberry Slush

Try this rhubarb raspberry slush recipe whenever you have an abundance of rhubarb - feel free to spike it up with vodka for an adult version.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
135 Calories

Recipe Instructions

Step 1
Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
Step 2
Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
Step 3
Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

Ingredients

  • ½ cup white sugar
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage
  • 6 cups fresh rhubarb, chopped
  • 6 ounces fresh raspberries
  • 1 cup raspberry vodka

Categories

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