This recipe for Raspberry Slush, by Corinne Hoppe, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can pineapple juice (46 oz.) 1 12 oz. can frozen lemonade 1 pkg. raspberry Kool-aid powder (makes 2 qts.) 2 1/2 cups fresh raspberries or 2 - 8 oz. pkgs. frozen raspberries 1/4 qt. vodka 1/4 qt. gin Water
Mix pineapple juice, frozen lemonade, Kool-aid powder, raspberries, vodka and gin. Add enough water to make 1 gallon. FOR PUNCH: dilute with 7-Up FOR SLUSH: Freeze 24 hours before serving. Use 2 ice-cream scoops per glass and fill with 7-Up or Squirt. Serve with a straw.
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