PUREE 2 cups (500 mL) cranberries. Combine pureed cranberries, remaining whole cranberries and water in a large saucepan. Cook over high heat until cranberries begin to pop; remove from heat.
Step 2
STIR in remaining ingredients except gingerale. Freeze about 3 hours.
Step 3
TO serve, puree slush in food processor. Spoon into pitcher and stir in gingerale.