10 Tips for Stress Free Summer Cooking!
Sides & Salads
Fruit Slush
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Servings: |
16 Cups |
32 Cups |
48 Cups |
64 Cups |
80 Cups |
96 Cups |
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Ingredients: |
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fruit cocktail; in syrup |
40 oz. |
80 oz. |
120 oz. |
160 oz. |
200 oz. |
240 oz. |
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strawberries;
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10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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orange
juice concentrate; |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
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pineapple; crushed, in juice |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
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bananas; diced |
3 |
6 |
9 |
12 |
15 |
18 |
Partially thaw strawberries so they can be separated. Mix all of the ingredients together including all of the juices from the canned and frozen fruits.
Freezing
and Serving Directions:
Pour
into suitable containers for your family.
Allow about 1/4 – 1/3 C. per child, 1/2 C. per
adult. We use freezer bags of all sizes, serving dishes,
and individual lidded cups. Label and freeze.
To serve, thaw 10-15 minutes depending upon serving size. It should be slushy. Re-freeze any leftovers.
Freezing Time: 6 months
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 and trips to the park!
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This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.