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.
- 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
- 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
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