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Rhubarb
Slush |
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| Ingredients: |
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¾ cups sugar
3 envelopes unflavored gelatin
3 cups sliced rhubarb
1 cup water
1 cup apple juice
1 can frozen pink lemonade concentrate, thawed
1 bottle (2 liters) lemon-lime
soda
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| Directions: |
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In a saucepan, combine sugar and gelatin. Mix
well and add the rhubarb. Cook over medium heat
until sugar is dissolved and rhubarb is tender.
In a blender, mix together the rhubarb sauce, water,
apple juice and undiluted lemonade. Pour into a
freezer container 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.
Makes 10 servings.
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Courtesy
of: |
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Courtesy of
Peggy
Daugherty
Peggy writes:
"This
is always in the freezer ready for a visit from the
grandchildren. Into the blender goes three bags of
frozen sauce, a cup of ice cubes, and frozen
lemonade. Add apple juice until I get that
'smoothie' texture Then into a glass with soda over
the top."
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www.RhubarbPieCapital.com |
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