Frozen Fruit Slush

Placed in the freezer overnight, our heat-wave-busting fruit slushes are made with bananas, apricots, pineapple and strawberries.

  • Prep Time 20 min
  • Total Time 9 hr 50 min
  • Servings 10

4
large bananas
1
can (15 oz) apricots, drained
1
can (20 oz) crushed pineapple in juice, undrained
1
box (10 oz) frozen strawberries in light syrup, thawed
2
cups sugar
1
cup water

  • 1 Slice bananas and apricots into large bowl. Add strawberries and pineapple.
  • 2 In 1-quart saucepan, mix sugar and water. Heat to boiling. Cook about 3 minutes or until syrupy. Refrigerate until completely cooled, 20 to 30 minutes.
  • 3 Pour syrup mixture over fruit; mix gently. Pour into freezer container; freeze at least 8 hours or overnight. To serve, let slush stand at room temperature 1 hour. Spoon into dessert dishes.

Expert Tips

Can be frozen in muffin tins for individual servings.

For a perfect slushy consistency, make sure to take the slush out of the freezer about an hour before serving.