Raspberry Slush

3/4 cup of sugar (or substitute a natural sweetener of your choice. If using Stevia, you don’t need to heat it)
2 cups water, divided
1 cup fresh or frozen raspberries, thawed, if frozen
1/2 cup lime juice
3 cups ginger ale, chilled, OR your own home-made Jamaican Ginger Beer, MMM.

Make a syrup by combining the sugar and 1/2 cup of water and heating until sugar is completely dissolved (you’ll need to keep stirring).
Press Raspberries through a sieve or use a Food Mill
( save the seeds and grind with flax seed for your morning oatmeal or for extra fiber in some muffin batter).
Combine all ingredients except the ginger ale (raspberry puree, sugar syrup, lime juice, and remaining water. Mix well. Transfer to a 1 quart freezer container. Cover and freeze for 12 hours, stir occasionally. Will freeze for up to three months.

To serve, mix the raspberry mixture and ginger ale in a 2 quart pitcher.
If you just want one serving, mix 1/2 cup each raspberry mixture and ginger ale in a glass and stir.

Serves six

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