It was a nostalgic day on Sunday. Both of our children and their spouses were having dinner with us to celebrate my birthday. For fun I made the base for Lime Slush from our Farm Grove Cookbook – Recipes from a Heartland Home and Restaurant. I got a kick out of seeing Dirk and Kelly blending slushes for the family again. We made hundreds in our restaurant days; Dirk was especially good at getting just the right creamy consistency.
Lime Slush is also a great way to celebrate the luck of the Irish in March. My husband is Irish on his mother’s side.
- 2 cups water
- 2 cups sugar
- 1 pkg. Lemon-Lime Kool-Aid
- 1 [12 oz.] can frozen limeade
- ice cubes
- Combine water and sugar in a medium sauce pan. Heat to boiling; boil 3 minutes stirring to dissolve sugar.
- Remove from heat; stir in Kool-Aid and frozen Limeade. Place lime mix in a freezer container and freeze until firm. The slush base will remain spoon-able.
- To blend slush: Place two ice cream scoops of slush mix in a blender. Add 6-8 ice cubes and 1/2 to 1 cup gingerale. Blend until smooth.
- Pour into a tall soda glass with straw and garnish with lime wedges and a maraschino cherry.
I am enjoying my luscious tangy treat! It was a sweet reminder of working together in our family-owned restaurant The Farm Grove Restaurant. I am working on a revised, 2nd edition of our cookbook will be available on Amazon next month!