Sodastream Zero Cranberry Raspberry Slushy Recipes

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CRANBERRY SLUSH INDIVIDUAL BEVERAGES (NON-ALCOHOLIC)



Cranberry Slush Individual Beverages (Non-Alcoholic) image

From TOH Holiday magazine. Allow time to freeze 8 hours or overnight and 45 minutes to thaw before serving. This makes individual drinks - not intended for a punch bowl.

Provided by HokiesMom

Categories     Punch Beverage

Time 12h5m

Yield 1 cup, 24 serving(s)

Number Of Ingredients 7

3 (8 ounce) cans jellied cranberry sauce
2 (12 ounce) cans lemonade concentrate
1 (12 ounce) can frozen cranberry-apple juice, concentrate
4 cups water
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
12 cups carbonated lemon-lime beverage, chilled

Steps:

  • In a bowl, combine the cranberry sauce, concentrates, water, cinnamon, and allspice.
  • Cover and freeze for 8 hours or overnight.
  • Remove from freezer 45 minutes before serving.
  • For each serving, combine 1/2 cup of the slush mixture with 1/2 c lemon lime soda.

Nutrition Facts : Calories 152.7, Fat 0.1, Sodium 21.6, Carbohydrate 39.2, Fiber 0.4, Sugar 36.6, Protein 0.2

FRUIT SLUSHY



Fruit Slushy image

Provided by Food Network

Time 10m

Yield 16 servings

Number Of Ingredients 6

1 (12.75 oz.) jar Smucker's® Peach Sugar Free Preserves
1 cup orange juice
1 (8-oz.) can crushed pineapple, undrained
1 cup chopped banana
1/2 cup chopped strawberries
1 kiwi, peeled and chopped

Steps:

  • STIR together preserves, orange juice and pineapple until blended. Fold in banana, strawberries and kiwi.
  • POUR 1/4 cup mixture into small bowls or plastic cups.
  • FREEZE for 1 to 2 hours or until partially frozen.

ORANGE SHERBET SLUSHY



Orange Sherbet Slushy image

This is one of my mom's favorite drinks. We used to buy them and then take it home and try to deconstruct it at home and compare then side by side. It's still one of the great mysteries. When I went looking for her recipe it was right there in the card file under Beverage, the first recipe. She said use half a can (6 ounce) of orange juice concentrate. Remember those tiny 6 ounce cans? We're so super sized now no one would buy them I bet.

Provided by Food Network

Categories     dessert

Time 8m

Yield 4 servings

Number Of Ingredients 6

3/8 cup orange juice concentrate
1/2 cup milk
1/2 cup water
2 tablespoons sugar
1/2 teaspoon vanilla extract
6 to 8 ice cubes

Steps:

  • Throw the orange juice, milk, water, sugar and vanilla in the blender and blend. Add the ice cubes 1 at a time, blending to a frothy drink.

HOLIDAY BERRY MERINGUE WREATH



Holiday Berry Meringue Wreath image

This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners' sugar
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1 cup heavy cream

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
  • For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
  • Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
  • Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
  • Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams

WATERMELON SLUSHY



Watermelon Slushy image

Provided by Food Network

Categories     beverage

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 small watermelon, peeled and cut into cubes (about 7 1/2 cups)
3/4 cup Simple Syrup, recipe follows
Tequila or bourbon, for serving, optional
Fresh mint leaves, for garnish, optional
Lime wedges, for serving, optional
Salt, for the rim, optional
1 cup sugar

Steps:

  • Put the watermelon cubes on a baking sheet lined with parchment. Freeze until frozen.
  • Add the frozen watermelon to a food processor. Add the Simple Syrup and 1/2 cup water and blend. Scrape down the sides and continue to blend until smooth.
  • Serve as is, or add tequila or bourbon and garnish with fresh mint leaves if desired. Or wet the rim of the glasses with the lime wedges and dip in salt if desired. Or add a squeeze of lime juice.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

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