Red and Blue Berry Lemonade Slush

2 cups lemon juice (bottled or fresh – fresh is best)
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
1 to 1 1/4 cups sugar
4 cups cold water

Contributor’s note: I used frozen berries, thawed.

1. In a blender, combine the lemon juice, fruits and sugar. Process until blended. Strain and discard the seeds.
2. In a 2 1/2 quart pitcher, combine blended mixture and water. Pour into a freezer container. Cover and freeze for eight hours or overnight.
3. Just before serving remove from the freezer and let stand for 30-45 minutes or until slushy.

Yield: 2 quarts (8-10 servings)

Contributor’s note: I found this an especially refreshing summer beverage: fill a glass half full of the slush and finish filling the glass with lemon-lime soda.

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