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Tomato Slush

3 cups tomato juice
4 whole cloves
1 tablespoon chopped onion
2 bay leaves
1/4 teaspoon salt
2 tablespoons lemon juiceIn a saucepan, combine tomato juice, cloves, onion, bay leaves and salt. Simmer for 15 minutes. Strain and cool.Stir in the lemon juice. Pour into a shallow pan and freeze until ice crystals form and it is a thick slush. Remove from the freezer and beat with a fork until fluffy.Serve in goblets.

Watermelon-strawberry slush
Watermelon Strawberry Slus cup hulled fresh strawberries1 1/2 cups cubed, seeded watermelon3 tablespoons granulated sugar3 tablespoons fresh lemon juice1 cup ice cubesPlace all ingredients in a blender and process until smooth. Pour into 2 goblets and serve. (Upload by user)