Fresh Squeezed Lemonade

2 cups Lemon Juice ( around 10 lemons)
2 cups Sugar
3 quarts Water

Red Slush

1 box of pineapple sherbet
1 small can of frozen orange juice
1 small can of frozen lemonade
2 smashed bananas
1 small can of frozen strawberries

Blend together and refreeze. When ready to serve just pour some sprite or 7-up over it.

Raspberry Slush

1 (46 oz. can pineapple juice
1 (12 oz.) can frozen lemonade concentrate
3/4 c. lemon juice
4 c. Sugar
3 pkg. raspberry powdered punch mix
2 (10 oz.) pkg. frozen raspberries

Combine pineapple juice, lemonade concentrate, lemon juice, sugar, and raspberries in large container. Add water to make 2 gallons in volume. Freeze

To serve, let slush stand at room temperature for 20 - 30 minutes.Scrape spoon across mixture to break up. Spoon into punch bowl.Pour sprite into bowl to desired thickness.

Recipe From: Jennifer W.

Orange Julius

1 cup milk
1 cup water
½ can of 12oz frozen OJ
½ cup sugar (may use less)
1 tsp vanilla
12 ice cubes

Measure milk and water into blender. Add frozen orange juice, sugar and vanilla. Put the lid on the blender and BLEND. Add ice one at a time. Put the lid on the blender and blend until smooth.

Recipe From: Jennifer W

Slush

Large Batch

2 cups sugar
5 1/2 cups water
4 bananas
6c. unsweetened pineapple juice (entire mixed can from frozen)
1 can (12oz) frozen O.J. concentrate
4 T Lemon Juice

2 bottles of Sprite


Stir sugar and water until dissolved. (Set aside)
Blend bananas, 1/2 pineapple juice, and O.J.
Add to sugar mixture. Stir in remaining pineapple juice and lemon juice.

Transfer to 9 x 13 pan and freeze (Ice cream bucket also works good)

To serve, let slush stand at room temperature for 20 - 30 minutes.
Scrape spoon across mixture to break up. Spoon into punch bowl.
Pour sprite into bowl to desired thickness.

Recipe From: Stephanie B & Jennifer W