Frozen Fruit Slush Recipe

Ingredients

4

large bananas

1

can (15 oz) apricots, drained

1

can (20 oz) crushed pineapple in juice, undrained

1

box (10 oz) frozen strawberries in light syrup, thawed

2

cups sugar

1

cup water

Preparation

Slice bananas and apricots into large bowl. Add strawberries and pineapple.

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.

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.

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