Is it an appetizer? A salad? A dessert? Yes! This slush will accommodate your every need. And it is made ahead of time so whenever the party starts or if guests drop by, you are prepared. Just a warning: I’m not sure if you’re familiar with frozen bananas but they are hard as a rock, so you may want to designate a fork as the break-up-the-slush fork, much like we did with the stretch-the-carpet fork a while back (carpet came off the tack strip, husband used fork to fix it, tines were bent, but the carpet was fixed!) … because no one likes a fork with wonky tines. It’s worth it, though, to sacrifice a fork for this slush. It is so refreshing on a hot day!
3 c water
1½ c sugar
1/3 c fresh lemon juice (about 3 lemons)
1 12-oz. can frozen orange juice concentrate, thawed
2 11-oz. cans mandarin oranges, drained
1 20-oz. can crushed pineapple, undrained
6 bananas, diced
1 10-oz. jar maraschino cherries, drained and halved
Bring water and sugar to boil in saucepan over medium heat. Boil and stir for 3 minutes. Remove from heat. Cool to room temperature. In large bowl, mix sugar water with lemon juice and orange juice concentrate. Stir in fruit. Pour into airtight containers and freeze overnight (smaller containers freeze faster). Remove from freezer 20 minutes before serving. Break up slush with fork and serve in cups or bowls.