Recipe - Fruit Basket Slush

5 cup Water
1 Three fourths cup Sugar
1 One fourth pound Size ripe bananas, (3
medium) cut into 2inch
chunks
6 ounce Frozen lemonade concentrate,
(1 can) thawed and
undiluted
6 ounce Frozen orange juice
concentrate, (1 can) thawed
and undiluted
3 cup Unsweetened pineapple juice,
chilled
67 2/3 ounce Ginger ale, (1 bottle)
chilled
Fresh mint sprigs,
(optional)

Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat,
and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from
heat, and let mixture cool.

Combine banana chunks and concentrates in container of an electric blender;
cover and process until mixture is smooth.

Combine sugar mixture, banana mixture, and chilled pineapple juice in a
large container; freeze 8 hours.

Remove container from freezer, and let stand 45 minutes. Place in a large
punch bowl, and add chilled ginger ale. Stir gently until mixture becomes
slushy, breaking up frozen pieces with a spoon. Yield: 5 quarts (serving
size: 1 cup).

Per serving: 669 Calories; 1g Fat (1% calories from fat); 2g Protein; 170g
Carbohydrate; 0mg Cholesterol; 39mg Sodium

NOTES : Makeahead tip: Make the fruit mixture at least one day or up to
one week before serving, if desired. Pour into glasses, and garnish with
fresh mint sprigs, if desired.

Recipe by: Cooking Light, Nov/Dec 1993, page 110

Posted to MCRecipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.