Slush requires some planning

The Baltimore Sun

Pat Southard of Front Royal, Va., was searching for a recipe for a frozen-fruit slush. Nancy Brown of Huntley, Ill., says this recipe can be made with almost any combination of fruit and juices and is a "super-good" treat, especially in the summertime. Her recipe makes quite a large quantity. Because it has to be frozen and then partially thawed before serving, I decided to freeze it in two separate containers instead of one large one.

Some planning is needed for this concoction because it needs to freeze completely, which took eight-plus hours, and then it must defrost for 30 to 45 minutes to have the right slushy consistency for serving. But this refreshing and healthful slush makes a delightful treat on a hot summer day.

Fruit Slush

Serves 10 to 12

1 3/4 cups sugar

2 cups hot water

one 6-ounce can frozen orange juice

18 ounces water

6 mashed, ripe bananas

one 20-ounce can crushed pineapple (do not drain)

1 quart fresh or frozen strawberries, cut up

one 5.5-ounce can apricot nectar

Dissolve sugar in hot water. Add frozen orange juice and water. Pour into a large mixing bowl and add in the mashed bananas, crushed pineapple with liquid, strawberries and apricot nectar. Stir well to combine.

Pour into a large container and freeze; stir often while it is setting to distribute full flavor. Remove from freezer 30 to 45 minutes before serving. Spoon into glasses and serve.

Per serving (based on 12 servings): 249 calories, 2 grams protein, trace fat, 0 grams saturated fat, 64 grams carbohydrate, 4 grams fiber, 0 milligrams cholesterol, 2 milligrams sodium


Kenneth Kelm of Glen Burnie is looking for a recipe for the gingerbread cupcakes with chocolate icing that were sold at Wolfe's, a local bakery that was on Lombard Street in Baltimore City, when he was growing up.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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