Fruit Punch Slushy Recipes

FRUIT PUNCH SLUSH

Steps:

• Dissolve sugar in very hot water; add rest of juice.
• Blend strawberries (or bananas) in some prepared juice.
• Mix well.
• Freeze overnight.
• (I usually stir it occasionally as it is freezing).
• Remove from freezer 1/2- 1 hour before serving and mix well into a slush.

LUSCIOUS SLUSH PUNCH

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

FRUIT SLUSHY

Steps:

• STIR together preserves, orange juice and pineapple until blended. Fold in banana, strawberries and kiwi.
• POUR 1/4 cup mixture into small bowls or plastic cups.
• FREEZE for 1 to 2 hours or until partially frozen.

FRUIT PUNCH SLUSHY

Steps:

• Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

FROSTY FRUIT SLUSH

Steps:

• In a blender, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients. Pour or spoon 1/2 cup into each of 24 glasses or plastic cups. Cover and freeze for at least 2 hours. , Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month.

FRUIT SLUSHY PUNCH RECIPE - (4.5/5)

Steps:

• In a 6 qt container, combine first 7 ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. Yield: About 5 quarts (or approximately 25 women at a baby shower ;)) For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda Per Serving (excluding unknown items): 124 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 32g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 2 Other Carbohydrates. NOTES : Denise's commentary: They didn't have just pineapple juice at Meijer, so I got pineapple mango juice instead. I left out the raspberries because a) I know Michelle doesn't like raspberries and b) I don't really like things that need to be chewed in my drink. I didn't have a six quart container, so I divided the ingredients by two as best I could and mixed them together in two plastic freezer bags. I think this is MUCH easier then freezing in one container. The punch was alot easier to get out of the bags than a container. And instead of mixing the soda in 1/2 cup increments, I added about the same amount of soda as punch to the punch bowl to make things a little easier. I'm so glad you all liked the punch....it's my favorite punch recipe. I wish I could take credit for it, but I lifted it from a magazine quite a few years ago :)

SLUSHY FRUITY KOOL-AID PUNCH

Steps:

• Boil the sugar and 4 cups water together to make a simple syrup.
• Remove from heat and add the next 4 ingredients.
• Divide this mixture into 5 empty and clean gallon milk jugs.
• Fill the cartons to near the top with water and store in the freezer (it stays slushy) or chill in the refrigerator.

FRUIT SLUSH

Steps:

• Dissolve sugar in boiling water. Add orange juice concentrate, bananas and pineapple, stirring until orange juice is dissolved. Stir in soda; pour into a large container or several small containers and freeze. Thaw approximately 1 hour or until slushy before serving. Variation: Add fresh sliced peaches or seedless grapes.

FRUIT SLUSH

Steps:

• In a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple, strawberries, and bananas until coated, then stir in the ginger ale. Ladle about 2/3 cup of the mixture into a plastic cup, and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.

TROPICAL FRUIT SLUSH PUNCH

Steps:

• Place 1 cup of the prepared soft drink, strawberries, bananas, orange and pineapple juices in blender or food processor container; cover. Blend about 30 seconds or until smooth. Pour into 6-cup ring mold. Freeze 5 or 6 hours or overnight until firm.
• Stir remaining prepared soft drink and ginger ale in large punch bowl. Dip frozen ring mold in warm water, just to rim, for about 20 seconds to loosen. Float ring in punch bowl.