Slush Fruit Cups Recipe

5 1 1
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Slush Fruit Cups Recipe

Read Reviews
5 1 1
Publisher Photo
I try to have some of these fruit cups in my freezer all the time so I can serve them to my family for breakfast or to unexpected company at any time of the day. The refreshing flavor and pretty color add a festive flair to any table.
Recommended: Pina Colada Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 package (10 ounces) frozen strawberries in juice, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 firm bananas, cut into 1/4-in. slices
  • 1-1/2 cups lemon-lime soda
  • 1 cup water
  • 1 cup sugar
  • 20 paper cups (5 ounces)

Directions

In a large bowl, mix the pineapple, strawberries, orange juice concentrate, lemonade concentrate, bananas, soda, water and sugar.
Pour about 1/2 cup into each paper cup. Cover with foil and freeze until firm. Remove from freezer 15 minutes before serving. Serve in a dessert cup. Yield: 20 servings.
Editor's Note: For 10 servings, pour by 1/3 cupfuls into paper-lines muffin cups.
Originally published as Slush Fruit Cups in Cookin' Up Country Breakfasts Cookbook 1994, p86

Nutritional Facts

1/2 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 1g protein.

  • 1 can (20 ounces) crushed pineapple
  • 1 package (10 ounces) frozen strawberries in juice, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 3 firm bananas, cut into 1/4-in. slices
  • 1-1/2 cups lemon-lime soda
  • 1 cup water
  • 1 cup sugar
  • 20 paper cups (5 ounces)
  1. In a large bowl, mix the pineapple, strawberries, orange juice concentrate, lemonade concentrate, bananas, soda, water and sugar.
  2. Pour about 1/2 cup into each paper cup. Cover with foil and freeze until firm. Remove from freezer 15 minutes before serving. Serve in a dessert cup. Yield: 20 servings.
Editor's Note: For 10 servings, pour by 1/3 cupfuls into paper-lines muffin cups.
Originally published as Slush Fruit Cups in Cookin' Up Country Breakfasts Cookbook 1994, p86

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MY REVIEW
leannette User ID: 1055437 202040
Reviewed Apr. 26, 2012

"I've made these for my Sunday School class several times. They request them over and over again, and ask for the recipe. The only thing I change is that 15 minutes is not near long enough for them to get slushy. They need to be out of the freezer for about an hour prior to eating."

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