Recipe - Champagne Fruit Slush

2 cup Sugar
3 cup Boiling water
3 Bananas; quartered
1 cn (8 oz) cut or sliced up peaches;
undrained
1 Ca (12 oz) frozen orange
juice concentrate, thawed
and undiluted
1 cn (6 oz) frozen lemonade
concentrate, thawed and
undiluted
1 Ca (46 oz) pineapple juice
3 750 milliliter bottle
champagne, chilled

Combine sugar and boiling water, stirring until sugar dissolves. Cool.
Combine bananas and peaches in blender and process until smooth. Combine
sugar syrup, banana mixture, orange juice and lemonade concentrate and
pineapple juice in large freezer container and freeze until firm. To serve,
partially thaw frozen mixture and put in punch bowl, breaking the mixture
into chunks. Add champagne and stir gently until slushy. Yield: about 6
quarts.

formatted and busted by RecipeLu recipelu@recipelu.com

Recipe by: Southern Living Magazine

Posted to recipeludigest Volume 01 Number 167 by RecipeLu
recipelu@geocities.com on Oct 26, 1997