Frozen Fruit Slush

Frozen Fruit Slush

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe.

Prep Time

20

Minutes

Total Time

9:50

Hrs:Mins

Makes

10

servings

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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.