Red and Blue Berry Lemonade Slush Recipe

Photo by: Taste of Home In a blender, combine the lemon juice, raspberries, blueberries and sugar. Cover and process until blended. Strain and discard seeds.

In a 2-1/2 qt. pitcher, combine berry mixture and water. Pour into a freezer container. Cover and freeze for 8 hours or overnight.

Just before serving, remove from the freezer and let stand for 45 minutes or until slushy. Yield: 2 quarts.