7 cups water
3 cups sugar
2 cups water
4 black tea bags
1 cup cranberry juice
12 oz. can frozen concentrated orange juice, thawed
12 oz. can frozen concentrated pink lemonade, thawed
1 pint (about 2 cups) fresh or frozen strawberries
Lemon-lime soda or ginger ale
Combine sugar with 7 cups water, boil for 1 minute and cool. Brew tea in 2 cups boiling water for 5 minutes and cool. Blend cranberry juice, orange juice, lemonade and strawberries with mixer or blender. Combine cooled brewed tea with cooled sugar/water mixture, then add blended strawberry mixture. Freeze in a large ice cream pail.
To serve, put two scoops of frozen strawberry slush in a glass and cover with ginger ale or lemon-lime soda.
FOR A NEW TWIST: Swap the strawberries for raspberries for a slightly less sweet slush. Our taste-testers preferred the raspberry version of this recipe. Duane Crabbe, our advertising sales manager, had the lovely (but sadly not tested) idea of using champagne in place of the soda for a refreshing summer bubbly cocktail. Let us know how it tastes!
RECIPE by Beverly Hellman, Bottineau, North Central Electric Cooperative, REC Family Cookbook
