Cranberry Slush

1. 1

   In a large saucepan, cook the cranberries and 1-1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries.

2. 2

   Transfer to a blender; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-qt. freezer-proof container; set aside.

3. 3

   In a small saucepan, sprinkle gelatin over remaining water. let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.

4. 4

   To use frozen slush: Remove from the freezer 1 hour before serving. For each serving, combine 1 cup cranberry slush with 1/4 cup raspberry ginger ale in a glass; stir well.

* Per serving · 4 servings · Values may vary.

No additional tips available.