Ingredient:
1 can (15 oz) apricots, drained
4 large bananas
1 can (20 oz) crushed pineapple in juice, undrained
2 cups sugar
1 box (10 oz) frozen strawberries in light syrup, thawed
1 cup water
Method:
Slice bananas and apricots into large bowl. Add strawberries and pineapple.
In 1-quart saucepan, mix sugar and water. Heat to boiling. Cook about 3 minutes or until syrupy. Refrigerate until completely cooled, 20 to 30 minutes.
Pour syrup mixture over fruit; mix gently. Pour into freezer container; freeze at least 8 hours or overnight. To serve, let slush stand at room temperature 1 hour. Spoon into dessert dishes.
1 can (15 oz) apricots, drained
4 large bananas
1 can (20 oz) crushed pineapple in juice, undrained
2 cups sugar
1 box (10 oz) frozen strawberries in light syrup, thawed
1 cup water
Method:
Slice bananas and apricots into large bowl. Add strawberries and pineapple.
In 1-quart saucepan, mix sugar and water. Heat to boiling. Cook about 3 minutes or until syrupy. Refrigerate until completely cooled, 20 to 30 minutes.
Pour syrup mixture over fruit; mix gently. Pour into freezer container; freeze at least 8 hours or overnight. To serve, let slush stand at room temperature 1 hour. Spoon into dessert dishes.
