Frozen Fruit Slush

frozen fruit slush
Frozen Fruit Slush
  • Prep 20 min
  • Total 9 hr 50 min
  • Servings 10

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

Jessica Walker
Updated March 7, 2013


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


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  • 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

No nutrition information available for this recipe

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