480 g Tree Top Red Raspberry Puree S/P SL (300326)
88 g box raspberry-flavored gelatin
237 g boiling water
1 quart fresh or frozen raspberries (thaw if frozen)
1 can (12 oz) frozen lemonade concentrate, partly thawed
100 g sugar
6 bottles (11.2 oz) hard lemonade
In a large bowl, pour boiling water over gelatin and stir until dissolved.
In a food processor or blender, place raspberry puree, fresh or frozen
berries, lemonade and sugar. Cover and process until smooth. Pour into
gelatin. Stir in 1 bottle of hard lemonade. Freeze 4 to 6 hours or
overnight until of slush consistency, stirring after 2 hours.
To serve, spoon ½ cup slush mixture into each glass; pour 1/3 cup hard lemonade over each. Stir and serve.