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SUNSHINE SLUSH (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 concentrate 2 ripe medium bananas, cut up 3 c. unsweetened pineapple juice 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 gently. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |