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Prep 20min
Total9hr50min
Servings10
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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