Fruit Slush
Source of Recipe
Hometown Cooking Magazine, April 2002, pg. 61
Recipe Introduction
I served it as a dessert, but in the magazine it is served with brunch.
List of Ingredients
2/3 cup water
1/4 cup sugar
1 can orange juice concentrate -- (6 oz.) thawed
1 T. lemon juice
2 cups sliced bananas (about 3)
1 pkg. frozen sliced strawberries in syrup -- (10 oz.) thawed
1 can pineapple tidbits (juice pack) -- (8 oz.) UNDRAINED
1 cup fresh or frozen blueberries
1 can Sprite or 7Up -- (12 oz.)
Recipe
In a 10-12 cup freezer container combine water and sugar; stirring to dissolve sugar.
Stir in orange juice concentrate and lemon juice.
Stir in sliced bananas, strawberries in syrup, undrained pineapple, and blueberries.
Carefully add the Sprite, stirring to combine.
Seal container and freeze overnight, stirring after 6 hours.
Before serving, let stand at room temp. for about 1 hour (although it's fine right out of the freezer, too.), breaking it up with a fork as it thaws.
Makes about 8 cups
Per 3/4 cup serving: 131 calories, 0 g. fat, 2 g. fiber
NOTES : I doubled the recipe except I used a 20 oz. can of pineapple, and I only had 1 pkg. of strawberries, so I added a bag of partially thawed mixed berries. The mixed berries weren't sweetened, so I probably should have added a little more sugar.
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