Great for a summer treat!
3/4 c sugar
2 c water, divided
1 c fresh or frozen raspberries, thawed
1/2 c lime juice
3 c gingerale, chilled
In a small saucepan, combine sugar and 1/2 c water. Cook and stir over high heat until sugar is completely dissolved. Remove from heat. Press raspberries through a sieve, discard seeds (or you can leave them in! I like it either way). In a large bowl, combine raspberry puree, sugar syrup, lime juice, and remaining 1 1/2 c water. Transfer to a 1 qt freezer container. Cover and freeze for 12 hours, stirring occasionally. May keep frozen for up to 3 months.
When ready to serve, mix gingerale with raspberry slush.