Champagne fruit slush

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
3 cups Boiling water
3 Bananas; quartered
1 can (8 oz) sliced peaches; undrained
1 Ca (12 oz) frozen orange juice concentrate, thawed and undiluted
1 can (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@...> Recipe by: Southern Living Magazine Posted to recipelu-digest Volume 01 Number 167 by RecipeLu <recipelu@...> on Oct 26, 1997

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