Rhubarb/Strawberry Slush
Recipe provided by Lu Lyle
Recipe provided by Lu Lyle
11 cups diced fresh rhubarb
1 pkg (16 oz) frozen unsweetened strawberries
3 cups sugar
8 cups water
1 pkg (3 oz) strawberry Jello
1 cup frozen lemonade
11 cups 7-UP for ginger ale, chilled
Yields 12-25 cups
In a large pot, 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 Jello and lemon juice until dissolved. (Lu thinks she added the Jello and lemonade to the boiled mixture...then you are not pressured to hurry the sieve process in order for Jello to dissolve.)
Put cooled juice into a freezer container or plastic freeze bag and freeze. May be frozen for up to 3 months.
When Read to serve the slush... partially thaw by letting it sit out on a counter. Add equal amounts of 7-UP to punch base. It takes about 1 1/2 two liter bottles. This is a slush and should not be completely thawed for best results.