Ingredients

• 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

Directions

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.