Frosty Fruit Slush Recipe
Frosty Fruit Slush Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This yummy fruit-filled slush sports a tangy citrus flavor. "It's especially refreshing on a warm day, but I make it year-round as an after-school snack," writes Debra Cornelius from Grant, Nebraska. I've found that a soup ladle works well for scooping the mixture into the plastic cups."
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 5 large ripe bananas, sliced
  • 2 cups sliced fresh strawberries
  • 2 cups water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 cup diet lemon-lime soda

Directions

In a blender, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients. Pour or spoon 1/2 cup into each of 24 glasses or plastic cups. Cover and freeze for at least 2 hours.
Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month. Yield: 24 servings.
Originally published as Frosty Fruit Slush in Light & Tasty June/July 2001, p52

Nutritional Facts

1 cup: 95 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 5 large ripe bananas, sliced
  • 2 cups sliced fresh strawberries
  • 2 cups water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 cup diet lemon-lime soda
  1. In a blender, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients. Pour or spoon 1/2 cup into each of 24 glasses or plastic cups. Cover and freeze for at least 2 hours.
  2. Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month. Yield: 24 servings.
Originally published as Frosty Fruit Slush in Light & Tasty June/July 2001, p52

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