 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 22 |
|
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! âDanielle Brandt, Ruthton, Minnesota Ingredients:
8 cups diced fresh or frozen rhubarb |
1 package (16 ounces) frozen unsweetened strawberries |
3 cups sugar |
8 cups water |
1 package (3 ounces) strawberry gelatin |
1/2 cup lemon juice |
11 cups ginger ale, chilled |
rhubarb curls, optional |
Directions:
1. 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.
2. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
3. 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. Yield: 22 servings (1 cup each).
|
|