Cranberry Slush

• 1 lb. fresh or frozen cranberries
• 2 1/2 c. cold water, divided
• 3 1/2 c. fresh or frozen unsweetened raspberries
• 1 envelope unflavored gelatin
• 2 c. sugar
• 2 c. ginger ale
• 1 3/4 c. raspberry ginger ale or additional ginger ale

1. In a large saucepan, cook the cranberries and 1 1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. Transfer to a blender or food processor; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-quart freezer-proof container; set aside. In a small
2. saucepan, sprinkle gelatin over remaining water. Let stand for 1 minute. Stir in sugar.
3. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.

cranberries, cold water, raspberries, unflavored gelatin, sugar, ginger ale, raspberry ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122949 (may not work)