Rhubarb Slush Recipe - Ackerman Winery

Ingredients

• 3 cups chopped rhubarb
• 2 cups Ackerman Rhubarb Wine
• 1/3 cup sugar
• 1 – 12oz thawed pink lemonade concentrate
• 2 liters 7-up
• In a saucepan, combine rhubarb, wine, and sugar; bring to a boil
• Reduce heat, cover and simmer for 5 minutes or until rhubarb is tender
• Cool for 30 minutes
• In a food processor or blender, puree mixture half at a time
• Stir in lemonade concentrate
• Pour into a freezer container; cover and freeze until firm
• Let stand at room temp for about 15 minutes
• Add 7-Up, stir and serve immediately