Ruby Fruit Slush Food

AFRICAN FRUIT SLUSH

Steps:

• Dissolve sugar in hot water and cool.
• Add all other ingredients, stir well to incorporate, and freeze in a big bowl.
• Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, and/or kiwi.
• Spoon frozen mixture into a glass and add Sprite, 7-Up, or Ginger Ale.

EASY SLUSH OR SORBET (FOR ADULTS)

Steps:

• Place unopened can in the freezor for at least 12 hour or until frozen solid. (It can be left frozen for several months). Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer contents to a food processor, using a kitchen knife to cut it into several chunks.
• Add lemon juice and liqueur. Process, pulsing on and off until smooth. Serve immediately in glasses or scoop the sorbet into balls and refreeze for up to 8 hours before serving.
• OTHER CANNED VARIATIONS.
• Apricots with Amaretto.
• Figs with marsala or Sambuca.
• Pears with Poire Williams or green creme de menthe.
• Peaches with Bourbon.
• Plums (remove pits) with Creme de Cassis.
• Crushed Pineapple with Dark Rum (and 2 tablespoons canned cream of coconut for a pina colada).
• Blueberries with Creme de Cassis.
• Sweet Cherries with Kirsch.
• Mangoes with Light Rum.
• Litchi Nuts with Dark Rum.

FRUIT SLUSH

Steps:

• Place water and sugar in pan, stir over low heat till sugar dissolves.
• Bring to the boil, boil rapidly without stirring for 2 minutes then cool.
• Combine juices with vodka and sugar syrup.
• Pour mixture into 2 large cake pans, store in freezer.
• To serve - fill a glass 3/4 full of slush, top with soda water.