Best 20 Strawberry Slush Recipes

STRAWBERRY SLUSH

Steps:

• Bring a large pot of water and sugar to boil. Cool. Stir in daiquiri mix, vodka, orange juice and strawberries. Transfer mixture to a freezer-safe container, and freeze until mixture is to your desired consistency.
• To serve: Pour into a chilled glass, approximately 2/3 cup of the slush mixture and 1/3 cup of lemon-lime soda. Delicious.

STRAWBERRY WATERMELON SLUSH

Steps:

• Place first 4 ingredients in a blender; cover and process until smooth. Add ice; process, covered, until slushy. Serve immediately.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.

STRAWBERRY-KIWI SLUSH

Steps:

• Blend ice, strawberries, grape juice, kiwi fruit, water, and lemon juice in a blender until it reaches an even slush consistency, 25 to 35 seconds.

WATERMELON-STRAWBERRY SLUSH

Steps:

• Place all ingredients in a blender, and process until smooth. Pour into 2 glasses, and serve.

FROZEN STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy., Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda.

STRAWBERRY-HARD LEMONADE SLUSH

Steps:

• In 13x9-inch (3-quart) glass baking dish, place gelatin; pour boiling water on gelatin; stir until gelatin is dissolved.
• In food processor, place strawberries in syrup, fresh strawberries, lemonade concentrate and sugar. Cover; process until smooth. Pour into gelatin. Stir in 1 bottle hard lemonade. Freeze 4 to 6 hours or overnight until slush consistency, stirring after 2 hours.
• To serve, spoon 1/2 cup slush mixture into each glass; pour 1/3 cup hard lemonade over each. Stir and serve.

SPARKLING STRAWBERRY-LEMONADE SLUSH

Steps:

• In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
• If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

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.

STRAWBERRY LEMONADE SLUSH DRINK RECIPE

Steps:

• In a blender, combine water, lemonade concentrate, strawberries, and ice.
• Blend until fully incorporated.
• Pour mixture into a freezer container and freeze for at least 12 hours (it can last in your freezer for up to 3 months).
• When you are ready to serve, remove from freezer and let stand at room temperature for at least 1 hour before serving.
• Divide frozen slush into 4 large glasses and pour 1/4 cup of Sprite in each cup. Serve immediately.
• Although this is only enough for 4 servings, it can easily be multiplied to serve more people.

EASY STRAWBERRY LEMONADE SLUSH

Steps:

• Combine hot water and gelatin in a large bowl; stir to dissolve.
• Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
• Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.

STRAWBERRY SLUSH

Steps:

• In a large bowl, mash strawberries; add ice cream. In a small bowl, dissolve gelatin in water; stir in lemon juice. Add to the strawberry mixture and mix well. Pour into a 1-1/2-qt. freezer container; cover and freeze overnight. , Remove from the freezer 15 minutes before serving. Spoon into glasses; add soda. Garnish with strawberries if desired.

STRAWBERRY SLUSH

Steps:

• Chill four small glasses in the freezer. Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree; beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately.

STRAWBERRY WATERMELON SLUSH

Steps:

• Add the first 4 ingredients to the container of an electric blender; blend until smooth.
• Gradually add in the ice cubes and continue to blend.
• Serve immediately in chilled glasses.

SENIOR STRAWBERRY SLUSH

Steps:

• In a large bowl, stir water and sugar until sugar is dissolved. Add strawberries and juices; stir until combined. Pour into two 12-cup fluted tube pans or a large freezer container. , Remove from the freezer 1-1/2 hours before serving. Place fruit mixture in a punch bowl; stir in soda.

STRAWBERRY-CITRUS SLUSH

Steps:

• In 2-quart non-metal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.
• To serve, spoon 1/2 cup slush mixture into each serving glass; pour 1/2 cup ginger ale over each.

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 DAIQUIRI SLUSH

Steps:

• Mix jello and Kool-aid with the hot water to dissolve.
• Add to all the other ingredients and mix well.
• Freeze 1 hour.
• Stir well.
• Return to freezer and leave for 4-6 hours before serving, stirring every hour or so to slush it up.
• Serve cold in tall glasses.

TANGY STRAWBERRY SLUSH

Steps:

• In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool., Meanwhile, in a small saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool. Transfer sugar and tea mixtures to a 4-qt. freezer container., In a blender, combine the strawberries, cranberry juice and juice concentrates. Cover and process until pureed. Stir into freezer container; cool. Cover and freeze for 6 hours or overnight., To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a glass. Serve immediately.