Colorful and refreshing, this sweet-tart slush has become a family favorite. I freeze the mix in 2- and 4-cup containers so it can be served in small portions for individuals or for the whole family. I also freeze crushed strawberries to make prep easier.
—CONNIE FRIESEN ALTONA, MB
PREP: 25 MIN. + FREEZING MAKES: 20 SERVINGS
1/2 cup sugar
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup unsweetened pineapple juice
2 cups sliced fresh strawberries
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen limeade concentrate, thawed
2 cups cold water
2 liters lemon-lime soda, chilled
1. In a large bowl, dissolve sugar and gelatin in boiling water. In a blender combine the pineapple juice and strawberries; cover and process until blended. Add to gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hours or overnight.
2. Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda; stir well.