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(Makes 12 1/2 Cups)
3 c. water
1 c. sugar
1 (6 oz.) can frozen orange
juice concentrate
1 (6 oz.) can frozen lemonade
2 ripe medium bananas, cut up
3 c. unsweetened pineapple
2 Tbsp. lemon juice
1 (28 oz.) bottle carbonated
water, chilled

In a saucepan, combine water and sugar; bring to boil-
ing; stir until sugar dissolves. Boil gently uncovered for 3
minutes. Remove from heat. Stir in orange juice and lemonade.
In blender, combine bananas and 1/2 pineapple juice;
blend until smooth. Stir into sugar mixture; stir in remain-
ing pineapple and lemon juice. Turn into a moisture-proof
freezer container. Seal and label and freeze for at least 6
hours or up to 2 months.
Before serving, let stand at room temperature about 30
minutes. Spoon slush into each glass. Slowly pour in carbon-
ated water, using equal amounts of slush and water. Stir
Rum Sunshine Slush: Prepare the same as Sunshine Slush
except stir in 1 1/2 cups light rum or vodka before turning
mixture into freezer container. Continue, as directed, except
let frozen mixture stand at room temperature for 5 to 10
minutes instead of 30 minutes. Makes 14 cups.
Advance preparation time: 20 minutes. Final preparation
time: 35 minutes.

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