Recipe - Berry Slush

2 qt Fresh berries; about
(raspberries or
loganberries or marion
berries or blackberries)
One fourth cup Sugar; about

From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)

Date: Tue, 20 Jul 1993 17:48:20 GMT

Get about 2 quarts of fresh berries (raspberries or loganberries or marion
berries or blackberries). Sprinkle about One fourth cup sugar over them and let
them sit for a couple hours. This will leech much of the juice out of them.
Pour off the juice and press the berries through cheesecloth. Bring the
liquid to a boil and reduce (stirring all the while) by about half. Freeze.
This makes under a quart of slush. Since it hasn't been emulsified, it
isn't as smooth as the first recipe, but the berry taste is very very
intense. (You can emulsify it by cooling the liquid and adding an egg
white, but this seems to cut into the taste more then you might expect.)

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