Two Summer Specialities

Grandma Carrie’s Slush

1 ½ c. sugar

1 c. water

2 cans grapefruit sections and juice or 4 c. fresh grapefruit sections

Bring all ingredients to boil. Boil 2 minutes. Let cool. Freeze. Spoon into dishes. Pour 7-up over top. Serve immediately. My favourite to wake up the tastebuds.

Raspberry Ice

1 pkg. raspberry gelatin

½ c. sugar

1 ½ c. boiling water

1 16-oz. pkg. partially thawed raspberries

¼ c. orange juice

¼ c. lemon juice

Blend gelatin and sugar, add water. Stir till dissolved. Add the rest of the ingredients, stir well. Pour mixture into 2 ice cube trays, freeze 1 hour. Remove from trays, beat till smooth. Return to trays, freeze till firm. Serve in small cups with Sprite or raspberry Shasta.