| | Nutrition Facts | | | Makes 10 servings | | Amount Per Serving | | | Calories | 71.1 | | | Total Carbs | 18.5 g | | | Dietary Fiber | 1.7 g | | | Sugars | 13.7 g | | | Total Fat | 0.1 g | | | Saturated Fat | 0.0 g | | | Unsaturated Fat | 0.1 g | | | Potassium | 127.9 mg | | | Protein | 0.4 g | | | Sodium | 26.4 mg | | Dietary Exchanges 0.13223 Fat, 0.43606 Fruits, 0.64144 Other Carbs, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
Ingredients Directions - Process strawberries in a blender until smooth (scrape sides at least once).
- Place a wire mesh strainer over a freezer proof container and strain strawberry puree. Throw out pulp and seeds, keeping only juice in container.
- Add the frozen lemonade to container and water, stirring well.
- Cover and freeze for at least 4 hours or until slushy.
- Transfer frozen slushy to a pitcher and stir in mineral water, serve immediately.
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