June 5, 2009, Newsletter Issue #218: Rasberry Slush
Tip of the Week
1 pint frozen raspberries, thawed (or fresh - crushed and strained)
12 ounces frozen lemonade
1 envelope raspberry Kool-Aid
1/4 cup sugar
1 quart frozen plain or vanilla yogurt (softened a little for easier mixing)
1/2 large can pineapple juice
2 1/2 cups brandy
Mix ingredients and freeze. Use ice cream scoop to fill glass half full with slush mix, and finish filling with either white or sour soda. You can adjust the slush mix in the glass to your preference.
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