Recipe courtesy of Judy Wilkinson.
MELON FRUIT SLUSH
1 can (20 oz) crushed pineapple, undrained
1 package (10 oz) frozen sweetened sliced strawberries, thawed
4 medium ripe bananas, cut into chunks
1 cup cubed cantaloupe
1 cup cubed honeydew melon
2 1/2 cups water
3/4 cup orange juice concentrate
3/4 cup lemonade concentrate
6 liters lemon lime soda, chilled
(yields 20 servings)
In a blender, process the fruit in batches until smooth. Pour into a three-quart freezer container.
Stir in the water and concentrates.
Cover and freeze until icy. To serve, spoon a half-cup into a glass. Add one cup soda.
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