Sides & Salads
Fruit Slush
|
Makes: |
16 C. |
32 C. |
48 C. |
64 C. |
80 C. |
96 C. |
|
Ingredients: |
|
|
|
|
|
|
|
fruit cocktail, in syrup |
40 oz. |
80 oz. |
120 oz. |
160 oz. |
200 oz. |
240 oz. |
|
strawberries; sliced, sweetened, frozen |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
|
orange juice concentrate, frozen |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
|
pineapple; crushed, in juice |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
|
bananas, diced |
3 |
6 |
9 |
12 |
15 |
18 |
Containers:
Quart-sized freezer bags, small rigid freezer containers, or foil baking
cups
Assembly
Directions:
Partially thaw strawberries, so they
can be separated. Mix all the
ingredients together including all the juices from the canned and frozen fruits.
Freezing
and Cooking Directions:
Pour into suitable containers for your
family. Allow about 1/4-1/3 C. per
child, 1/2 C. per adult. The
leftovers have to be re-frozen, so make sure not to have too much leftover.
Label and freeze.
To serve, thaw 10-15 minutes before
needed - it should be slushy.
Comments:
Fresh fruits may be added to your liking. Small Styrofoam cups with lids may be purchased at restaurant supply stores. These work well for take out lunches. By lunchtime, they will be slushy and ready to eat!
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.