Sunday, May 6, 2012

Rhubarb Slush

3 C chopped fresh or frozen rhubarb
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender.

Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 C into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Makes about 10 servings.

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