Description Edit

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Irving, Texas in 1982.

Ingredients Edit

  • 1 cup sliced fresh raspberries
  • 3 cups water
  • 12 ounces frozen pink lemonade concentrate
  • 6 ounces frozen limeade concentrate
  • 1½ cups light rum

Directions Edit

  1. Puree raspberries then add concentrates, water and rum.
  2. Stir until concentrate is thawed.
  3. Put in containers and freeze.
  4. Scrape to make slush.
  5. Add 7-Up to slush in glasses if preferred.
  6. Serve in champagne glasses.
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