Combine all ingredients thoroughly. Mix with preferred carbonated drink (Ginger Ale is best choice). Makes 3 gallons. Use for holiday punch and top with frozen jello mold ring of fruit afloat in punch.
Heat sugar in water until dissolved. Combine bananas and enough juice in blender to mush. Combine all ingredients, except Sprite, and freeze. Serve, pouring Sprite over to make slush.
Combine all ingredients except ginger ale.
Stir until drink mix dissolves.
Divide mixture evenly into 4 gallon size, heavy-duty zip-top plastic bags; freeze.
Remove each bag 1 hour before serving.
Place in punch bowl and break into chunks.
Add 2 bottles ginger ale into each bag of mixture.
Stir until slushy. Yield:
2 1/2 gallons or 2 1/2 quarts per bag of mixture.
Bring water and sugar to a boil.
Add the rest of ingredients and freeze.
Stir a couple of times a day.
To serve, fill glasses 2/3 full of slush, then fill glasses with 7-Up.
Coordinate fruit and Kool-Aid flavors.
Let the fruit thaw partially.
Put in food processor or blender; blend until slush mixture.
Serve in a bowl or on an ice cream cone for a healthy kid's snack.
This can be refrozen. Partially thaw in microwave to serve.
Works great for popsicles.
Mix and cool sugar and hot water; add orange juice with 3 cans water,
pineapple,\tbananas,
mixed fruit and cherries. Freeze. Stir once
or
twice
during
freezing.
When thawing only thaw to the point
mixture\tis like slush.\tDelicious and refreshing in hot summer.
Fill a tall glass half way with red fruit punch drink or fruit juice.
Scoop about 2/3 of a cup of lemon sherbet into the glass. Fill the glass with lemon-lime carbonated beverage or sparkling water.
Then serve right away.
Makes 1 float.
Combine sugar and water in saucepan.
Heat until sugar is dissolved.
Add orange juice concentrate, lemon juice and pineapple juice.
Fill 6 or 7 ice cube trays with mixture.
Freeze until firm.
Remove from trays and store in plastic bags.
Use within 6 months.
Fill glass with fruit slush mix cubes.
Add ginger ale to cover.
Let stand 15 minutes.
Stir and serve. (Makes approximately 100 small ice cubes.)
In a blender container, place fruit.
In proportion of 2 parts ice to 1 part fruit, add ice cubes 2 at a time, processing constantly.
Into glass, pour fruit mixture.
Add enough club soda to make desired consistency.
Garnish with kiwi fruit slices or fresh mint.
Prepare approximately 40 minutes before needed.
Let frozen melon balls stand at room temperature for 20 minutes.
Mix the fruit punch drink, lemonade concentrate and water in punch bowl. Add frozen melon balls.
Let stand 15 minutes.
Stir.
Serve.
Whisk fruit-flavored drink mix with sweetened condensed milk in a bowl until thoroughly combined and thick. Gently fold whipped topping into mixture until light and fluffy. Spread filling into pie crust and refrigerate at least 1 hour before serving.
Place fruit cocktail in a blender; cover and process until smooth.
Pour into a large freezer container.
Repeat with peaches and pineapple.
Place bananas, sugar and water in the blender; process until smooth.
Add to pureed fruit with orange juice concentrate and lemon juice, mix well.
Cover and freeze.
Remove from freezer 2 hours before serving.
Just before serving, mash mixture using a potato masher.
For each serving, combine 1/4 cup fruit slush with 3/4 cup soda.
Mix orange juice concentrate, lemonade concentrate, pineapple, strawberries, fruit cocktail, and bananas in a large bowl. Freeze until mixture is solid. Thaw for 1 1/2 hours before serving.
Heat sugar and water or fruit juices until dissolved.
Add lemonade, orange juice and fruits.
Mix and freeze
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
re broken down into a slush.
3.Serve in a
Mix all.
Freeze 12 to 24 hours.
Fill glass 3/4 full of slush mix from freezer (do not unfreeze).
Add 7-Up or Squirt pop to fill glass.
In a blender, add bananas and orange juice concentrate. Put a cover on the blender and process until smooth.
Into a large bowl pour the mixture and add pineapple juice, water, honey, sugar, and the soft drink mix. Stir well until sugar is dissolved.
Pour this into two 2 quart freezer containers and cover. Freeze until a slushy texture is obtained.
To serve: Using 2 large pitchers transfer each container of fruit slush to pitchers. Slowly add 2 liters of soda to each pitcher and stir to blend.
Puree the bananas in a food processor, along with the thawed lemonade.
Then add the orange juice, pineapple juice, sugar and water; mix well.
This mixture is frozen and will fit in a gallon plastic milk jug.
Before serving, partially thaw and add the ginger ale and lemon-lime soft drink.
Yields 50 (1/2 cup) servings.
You can reduce amount of sugar.