Recipe information
Ingredients for - Rhubarb-Raspberry Slush
How to cook deliciously - Rhubarb-Raspberry Slush
1. Stage
Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
2. Stage
Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
3. Stage
Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.
