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Recipe Name: Fruit Basket Slush Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 5

5 Cup(s) Water
1 3/4 Cup(s) Sugar
1 1/4 Pound(s) Size ripe bananas, 3
medium cut into 2-inch
6 Ounce(s) Frozen lemonade concentrate
1 can thawed and
6 Ounce(s) Frozen orange juice
Concentrate 1 Can
and undiluted
3 Cup(s) Unsweetened pineapple juice
67 2/3 Ounce(s) Ginger ale, 1 bottle
Fresh mint sprigs
Bring 5 cups water and sugar to a boil in a medium saucepan.
Reduceheat, and simmer, uncovered, 5 minutes or until sugar dissolves.
Removefrom heat, and let mixture cool.Combine banana chunks and
concentrates in container of an electricblender; cover and process
until mixture is smooth.Combine sugar mixture, banana mixture, and
chilled pineapple juice in alarge container; freeze 8 hours.Remove
container from freezer, and let stand 45 minutes. Place in alarge punch
bowl, and add chilled ginger ale. Stir gently until mixturebecomes
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 SodiumNOTES :
Make-ahead tip: Make the fruit mixture at least one day or up toone
week before serving, if desired. Pour into glasses, and garnish
withfresh mint sprigs, if desired.Recipe by: Cooking Light, Nov/Dec
1993, page 110Posted to MC-Recipe Digest V1 #397 by on
Jan 28, 1997.

Nutrition (calculated from recipe ingredients)
Calories: 823
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 110.6mg
Potassium: 1171.8mg
Carbohydrates: 199.6g
Fiber: 1.7g
Sugar: 189.1g
Protein: 4.4g

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