Raspberry Lemon Slush

You’ll love this frosty beverage even when it’s not Summer!

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Raspberry Lemon Slush


6 cups fresh raspberries (use frozen if they’re not in season)

3/4c. sugar

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.


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