My grandpa called my grandma “Quacker Duck” and their children “barnlings”. It was, frankly, adorable. In memory of her I have a duck wall hanging that she kept in her kitchen . . .
. . . as well as this recipe, written on one of her duck recipe cards:
This raspberry slush has been a tradition at Christmas as long as I can remember. It is a festive red and is so refreshing, fruity, and delicious. Makes a fabulous appetizer . . . or a great gift: “May your holidays be ‘berry’ and ‘Sprite’.”
2 c sugar
3½ c water
4 oranges, juiced
1 lemon, juiced
2 c crushed pineapple
2 12-oz. pkgs. frozen raspberries, thawed
Bring sugar and water to a boil over medium heat, stirring occasionally to dissolve sugar. Remove from heat and cool to room temperature. Add orange juice, lemon juice, crushed pineapple and raspberries to sugar water. Stir. Freeze in one large container for 48 hours or several small containers for 24 hours. Remove from freezer 20 minutes before serving. Break up slush with fork. Fill glass half full with slush and top off with Sprite.