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Fruit Slush Recipe

Publisher Photo
Assembled and frozen ahead, this refreshing mix can feature fruits in season and it looks so pretty served in glass berry bowls or parfait glasses.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8-10 servings

Ingredients

  • 2 cups sugar
  • 3 cups boiling water
  • 1 can (12 ounces) frozen orange juice concentrate, undiluted
  • 6 to 8 bananas, sliced
  • 1 can (20 ounces) crushed pineapple
  • 1 bottle (18 ounces) lemon-lime soda

Nutritional Facts

1 serving (1 cup) equals 330 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 84 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Dissolve sugar in boiling water. Add orange juice concentrate, bananas and pineapple, stirring until orange juice is dissolved. Stir in soda; pour into a large container or several small containers and freeze. Thaw approximately 1 hour or until slushy before serving. Variation: Add fresh sliced peaches or seedless grapes. Yield: 8-10 servings.
Originally published as Fruit Slush in Country August/September 1991, p39

Nutritional Facts

1 serving (1 cup) equals 330 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 84 g carbohydrate, 2 g fiber, 2 g protein.

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