Frozen Fruit SlushFrom THE COUNTRY VICTORIAN BED & BREAKFAST
Cooking Time:24 hours
Yield:6-8 depending on glass size
|Here's our version of a recipe that is very popular in our area and quite often you will see it on a menu or a buffet in some of our Amish style restaurants. I think it's a nice complement to our breakfast entrees and would even be nice as a refreshing snack or light dessert on a hot summer day.
- 2 16-oz cans crushed pineapple
- 2 6-oz cans mandarin oranges
- 4 Bananas, sliced
- 1 Bag frozen raspberries (12 oz)thawed
- 1 12 oz can frozen orange juice concentrate,thawed
- 1 12 oz can Sprite or 7UP
In a large bowl stir all ingredients together. Mix well. Ladle the slush into individual pretty glasses and freeze on trays.
Remove glasses as needed from freezer about 30-45 minutes before serving. Garnish with a sprig of mint.
Note: It can be sweetened with up to 3/4 cup sugar or Splenda if desired.