fruit slush

Tomorrow I will prepare fruit slush for everyone who might possibly come to our Easter Breakfast at church. This means I will make about 80 slushes. Yummmmm.

There is nothing quite like the fruit slush. It hits the spot on a really humid August day in Illinois. It is even better alongside an egg casserole and honey bacon on the Christmas morning brunch menu. Best of all is when you think they are all gone and, low and behold, you find one in the back of the freezer a few weeks after they were first served!

We made 325 of these to serve at Mollie's wedding to Aaron and another couple hundred of them two years later when Clayton and Stacie were married. They are reaching legendary status even outside the family and I am sure will be a big hit on Sunday with the many children we will see.

Here is the recipe....it is awesome!

2 cans crushed pineapple, undrained
4- 16 oz. cartons frozen strawberries with sugar, smooshed well
1 12 oz. can frozen orange juice, prepared according to package directions
1 12 oz. can frozen lemonade, prepared according to package directions
6 ripe bananas, well mashed.
2 cups sugar

Mix all together and ladle into 4 -6 oz. clear plastic cups. Freeze well.
Remove from freezer 20 minutes before serving.
This recipe makes about 3 dozen slushes.