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Frozen Fruit Slush

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 9 hr 50 min
  • Servings 10
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Placed in the freezer overnight, our heat-wave-busting fruit slushes are made with bananas, apricots, pineapple and strawberries.

Jessica Walker Recipe by Jessica Walker
March 7, 2013

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

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
268.8
% Daily Value
Total Fat
0.3g
0%
Saturated Fat
0.1g
0%
Sodium
4.3mg
0%
Total Carbohydrate
69.2g
23%
Dietary Fiber
3.1g
13%
Sugars
59.5g
Protein
1.2g
% Daily Value*:
Vitamin C
36.80%
37%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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