Name: Lemon Cranberry Slushy
Prep: 5 minutes
Cook: 5 minutes
Total Prep: 10 minutes + freezing time
2 cups granular sugar
1 package cranberry gelatin
1 package lemon gelatin
4 cups boiling water
12 ounce can frozen cranberry juice concentrate (thawed)
12 ounce can frozen lemonade (thawed)
10 cups of cold water
2 liters ginger ale, chilled
In an empty ice cream pail or similar container, mix sugar, gelatins, and boiling water until the sugar and gelatins dissolve. Add remaining ingredients and mix well. (For an adult beverage, add 1 liter of lemon vodka.) Cover and place in the freezer, stirring occasionally.
One hour before serving, remove the mixture from the freezer. Stir until it becomes slushy. Serve in glasses or from a punch bowl.
Michele S. – North Dakota