Tuesday, February 23, 2010

Berry Slush

We served this slush at Josh and Sarah's wedding reception.
I got the recipe from a lady in our ward. At the Court of Honor for one of her sons, they served this slush. I think it is from the Lion House Christmas Cookbook.
When my older kids were scouts, everyone in our ward made a huge deal about Eagle Scout Courts of Honor. They were almost like a wedding reception. It was kind of crazy. Fortunately, that tradition changed. Now they are more like a normal Court of Honor, honoring several of the boys at the same time and with only slightly more fanfare. It's much better and much easier.
At the Court of Honor for one of the scouts many years ago they served this slush. It was delicious. It is very pretty as well.

Berry Slush

2 cups sugar

3½ cups water

1 10 oz. package frozen mixed berries (or raspberries)

1 cup orange juice

1 20 oz. can crushed pineapple, undrained

¼ cup lemon juice

2 12 oz. cans 7-up (or more)

Combine sugar and water in saucepan and heat till sugar is dissolved. Remove from heat and stir in frozen berries. Add orange juice, crushed pineapple with juice, and a few drops of red food coloring, if desired. Pour into shallow pan (or gallon size zip-lock freezer bags) and freeze. Remove from freezer one hour before serving. Break up with fork till slushy. Fill punch cups two-thirds full with slush. Pour 7-up over. Or mix slush and 7-up in punch bowl. Makes 20 half-cup servings.