Fresh fruit slush

Yield: 1 Servings

Measure Ingredient
1 large Ripe pineapple (3 1/2 lb)
2 larges Ripe bananas (16oz total)
1 pint Hulled strawberries
1 can (1/2oz) frozen fruit punch
\N \N (thawed)
\N \N Mint leaves (garnish)
1 \N Sliced lime (garnish)
6 cups Club soda, chilled, amount
\N \N Depends on sweetness of
\N \N Fruit and desired
\N \N Consistency

Peel pineapple, remove eyes, split, core and cut into ¾" cubes. Peel bananas, cut into ½" slices. Cut strawberries in halves or thirds if very large. Arrange all fruit in a single layer on waxed lined cookie sheet. Freeze until solid, about 1 hour. Once frozen, fruits can be processed immediately or can be wrapped in airtight plastic bag for as long as 3 months. Process frozen fruits in 1½ cups batches in standard size food processor until minced as fine as snow.

Scrape down work bowl as necessary. As processed, transfer to chilled 3 ½ quart punch bowl. Stir in thawed, chilled fruit punch concentrate and 5 cups club soda. If too sweet or too thick, add remaining cup of soda. Float some lime slices on slush and garnish with mint leaves. Serve with ladle. Garnish each glass or cup rim with lime slice. Thick with a base of fresh fruit that is frozen and pulverized into fruit snow, this drink is refreshing and lively, perfect served after tennis, as a brunch opener or at a festive reception. Any frozen fruit concentrate may be used.


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