Fruit Basket Slush
Ingredients
- 1 3/4 c Sugar
- 5 c Water
- 6 oz Frozen lemonade concentrate.
- 3 c Unsweetened pineapple juice.
- 1 1/4 lb bananas ripe
- 6 oz Frozen orange juice
- 67 2/3 oz Ginger ale 1 bottle
- sprigs Fresh mint
Instructions
- Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat. and simmer. uncovered. 5 minutes or until sugar dissolves. Remove from heat. and let mixture cool. Combine banana chunks and concentrates in container of an electric blender; cover and process until mixture is smooth. Combine sugar mixture. banana mixture. and chilled pineapple juice in a large container; freeze 8 hours. Remove container from freezer. and let stand 45 minutes. Place in a large punch bowl. and add chilled ginger ale. Stir gently until mixture becomes slushy. breaking up frozen pieces with a spoon. Yield: 5 quarts serving size: 1 cup. Per serving: 669 Calories; 1g Fat 1% calories from fat; 2g Protein; 170g Carbohydrate; 0mg Cholesterol; 39mg Sodium NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to one week before serving. if desired. Pour into glasses. and garnish with fresh mint sprigs. if desired. Recipe by: Cooking Light. Nov/Dec 1993. page 110 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28. 1997.
