Best 14 Lime Slush Recipes

LIME SLUSH

Steps:

• Bring water and sugar to a boil in a large sauce pan; add lemon juice and gelatin mix. Stir until dissolved and set aside to cool.
• Transfer cooled gelatin mixture to a 5-quart container and stir in pineapple juice. Freeze until thickened but not solid, about 2 hours.
• Spoon about half the pineapple-lime mixture into a large punch bowl. Top with 1 bottle lemon-lime soda. Refill with remaining frozen mixture and soda as needed.

REFRESHING LIME SLUSH

Steps:

• In a 4-qt. freezer container, combine the water, sugar and limeade concentrate until sugar is dissolved; cover and freeze. Remove from the freezer several hours before serving. Chop mixture until slushy. Add soda just before serving. Garnish with lime slices if desired.

STRAWBERRY LIME SLUSH

Steps:

• Set aside 4 strawberries for garnish if desired. Remove and discard caps from remaining strawberries. Place ice and 2 pints strawberries in blender or food processor. Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrape sides, until almost smooth. Pour into 2-quart pitcher.
• Place remaining 2 pints strawberries, the powdered sugar and lime juice in blender or food processor. Cover and blend on high speed about 30 seconds or until almost smooth. Pour into mixture in pitcher; stir. Pour into glasses. Garnish with whole strawberries. Serve immediately.

LUSCIOUS LIME SLUSH

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in the limeade concentrate, sugar and rum. , Transfer to a 4-qt. freezer container; cool. Cover and freeze for 6 hours or overnight., To use frozen limeade mixture: Combine the limeade mixture and soda in a 4-qt. pitcher. Or for 1 serving, combine 1/2 cup limeade mixture and 1/4 cup soda in a glass. If desired, garnish with lime slices. Serve immediately.

RASPBERRY LIME SLUSH

Steps:

• In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.

LEMON-LIME SLUSH

Steps:

• Using a blender, mix the boiling water, sugar, lemon peel and lime peel until the sugar is dissolved, about 15 seconds.
• Add the lemon juice, lime juice and ice cubes and blend on high speed until slushy, about 15 seconds.
• Serve with the lemon and lime slices.

KIWI-LIME-RUM SLUSH

Steps:

• Puree kiwi fruit in blender. Place strainer over small bowl. With back of spoon, press fruit through strainer to remove seeds.
• In same blender container, mix fruit puree, 12 oz. carbonated beverage, margarita mix concentrate and rum; cover and blend at low speed until mixed. Pour into nonmetal container. Cover; freeze at least 24 hours or until firm.
• For each serving, spoon 1/3 cup slush mixture into glass; add 2/3 cup carbonated beverage. Or spoon slush mixture into large punch bowl; add 2 liters carbonated beverage. Stir gently. Garnish glasses or punch bowl with lime slices.

BLUEBERRY LIME SLUSH

Steps:

• In a large saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool 30 minutes., Stir juice concentrates and blueberry juice into syrup; divide mixture (about 2 cups each) among five 1-1/2-pint freezer containers. Freeze, covered, overnight or until firm., For each four-serving batch, place one portion frozen mixture into a blender; add 1-2/3 cups soda. Cover and process just until blended. Serve immediately. If desired, serve with blueberries.

STRAWBERRY LIME SLUSH

Steps:

• Remove and discard caps from strawberries.
• Place ice and half of strawberries in blender or food processor.
• Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrap sides, until almost smooth.
• Pour into 2 quart pitcher.
• Place remaining stgrawberries, powdered sugar, and lime juice in blender or food processor.
• Cover and blend on high speed about 30 seconds or until almost smooth.
• Pour mixture into pitcher; stir.
• Pour into glasses.
• Serve immediately.

STRAWBERRY LIME SLUSH

Steps:

• 1. Mix all the ingredients together in a food processor or blender.
• 2. Blend well and pour into a container that can go into the freezer. Freeze for at least 3 hours.
• 3. Once frozen, use a spoon or scoop and add slush to a cocktail glass.
• 4. Serve with lime wedges. Enjoy!!

LIME SLUSH PUNCH

Steps:

• Combine the sugar and water and heat slightly till dissolved.
• Add frozen limeade and juice of 5 limes.
• Mix and pour into shallow pan.
• Freeze.
• (Can be kept in freezer up to three months.) Remove from freezer about an hour before serving and break up into a slush.
• Pour into a punch bowl and add the soda.

LEMON LIME SLUSH

Steps:

• 1. Combine lemonade,limeade,water and rum or whatever liquor you are going to use in a plastic ice cream bucket or large Tupperware container.
• 2. Slowly pour in the 7-UP. gently stir until all is combine and dissolved. Place in freezer until ready to use. Usually overnight.
• 3. When ready to serve scoop some out into glass of choice-(I like Mason jars)about 1/2 full of slush and add additional 7-UP to the top- stir to mix and Enjoy. Keep bucket in the freezer, if any is left.LOL
• 4. cranberry

REFRESHING LIME SLUSH

Steps:

• Mix ingredients together until sugar is disolved. Divide mixture into two large freezer bags (2 gallon size). Freeze solid. When needed put one bag into a punch bowl and pour half of a two litre bottle of Sprite in with it. Chop it up some and let sit a few minutes until softend. Add more Sprite until Slush is the consistency you like. The trick to this Slush is to start it in the punch bowl at least 20 minutes before you need to serve it.

STRAWBERRY LIME SLUSH

Steps:

• Set aside 4 strawberries for garnish if desired. Remove and discard caps from remaining strawberries. Place ice and 2 pints strawberries in blender or food processor. Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrape sides, until almost smooth. Pour into 2-quart pitcher.
• Place remaining 2 pints strawberries, the powdered sugar and lime juice in blender or food processor. Cover and blend on high speed about 30 seconds or until almost smooth. Pour into mixture in pitcher; stir. Pour into glasses. Garnish with whole strawberries. Serve immediately.