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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.

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  • Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.

  • Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

Nutrition Facts

135 calories; protein 0.7g; carbohydrates 27.6g; fat 0.2g; sodium 13.8mg. Full Nutrition
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