You’ll love this frosty beverage even when it’s not Summer! Print
Raspberry Lemon Slush
6 cups fresh raspberries (use frozen if they’re not in season)
1 tsp grated lemon rind (about 1 lemon)
3 tbsp lemon juice (about 2 lemons)
Blend all ingredients until smooth.
Pour mixture through a strainer into an 8-inch square glass or ceramic baking dish.
Cover and freeze until partially frozen (about 1 hour).
Scrape with a fork, crushing any lumps.
Freeze, scraping with a fork once an hour, 4 hours or until completely frozen.