Wednesday, February 16, 2011

Fruit Slush

**Originally posted in 2006 on my old cooking blog.

We had company for dinner last night. To work around food allergies, I chose one of our favorites, Fruit Slush, to serve for a light dessert. It was a hit! This is obviously a wonderful summertime treat, but we enjoy it year round. This is a recipe that I have adapted from the What Would Jesus Eat?

Fruit Slush

6 ounces orange juice concentrate (half of a regular size can)
20 ounce can crushed pineapple, drained
several bananas, sliced
a cup or two frozen or fresh strawberries
1 cup boiling water (can also use drained pineapple juice)
1 cup sugar (I use 1/2 cup instead)

Dissolve sugar in boiling water and let cool. In the meantime, mix other ingredients in large bowl except for frozen berries. When sugar water is cool, mix with fruit. Fold frozen berries into mixture right before freezing.(Berries tend to discolor the mixture if left set too long!) Either freeze in large bowl or individual cups.(I use clear disposable cups.) Freeze for several hours or until slushy or make ahead and freeze until ready to use, then remove form freezer and let set until right consistency.

Variations: Experiment with other fruits. I usually use a can of drained fruit cocktail instead of so many bananas. Blueberries and fresh kiwi are also very good! I haven't tried it yet, but think that using lemonade concentrate instead of orange juice would be good, especially with a mixed berry slush.

Have fun and enjoy!

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