Relatively easy to prepare, bananas (just along!), lemon juice and orange juice are blended into a simple syrup and frozen.
Mmmm, thinking about and seeing pictures of this refreshing fruit pit makes me swoon.
This is the slush my mom made when I was growing up and I loved them.
I’ve continued to make it and usually serve it around the holidays (Christmas or New Year’s), but this year I thought, why not just reserve my favorite frozen citrus for the holidays?
With this I will change my ways and do this more often! New Year’s resolutions already. You see how I aim?
Relatively easy to prepare, bananas (just along!), lemon juice and orange juice are blended into a simple syrup and frozen.
The clay is mixed and whipped several times during the freezing process to create a little air, making it even more fun and wonderful.
The frozen slush is poured into chilled glasses and topped with ginger beer.
I like to mash slush into ginger ale to get an Icee-type consistency (think: 7-Eleven), but my kids just pick up chunks of slush and then taste the citrus-infused leftover ginger ale. To each their own, I say.
Fizzy Citrus Fruit Slush
Yield: 16 servings
Prep time: 8 hours hours 10 minutes
Cooking time: 5 minutes
Total time: 8 hours 15 minutes
Ingredients
- 1 cup (212 g) granulated sugar
- 2 cups of water
- 2 cups (about 226 g) mashed bananas, approx. 4 to 6 ripe bananas
- ½ cup freshly squeezed lemon juice, from approx. 2-3 lemons
- 1 (6-ounce) can of frozen lemonade, no water added
- 3 cups of orange juice
- Ginger ale or other carbonated beverage, served
Instructions
- Combine the sugar and water in a small saucepan and bring to a boil for three minutes.
- Pour into a large bowl and cool completely.
- Add the mashed banana, lemon juice, frozen lemonade concentrate and orange juice to the cooled syrup. Mix well. Pour into a 9X13-inch pan and cover with plastic wrap or another lid.
- Freeze until slushy, about 2-3 hours (depending on your freezer, so check regularly – you want to mix it before it freezes solid).
- Using an electric mixer, whip the slushie until frothy and aerated (I do this straight from the pan, but you can scoop the slushie into a large bowl and whip if desired, pour back into the pan if done). Repeat this process 1-2 more times during the freezing process if desired.
- Freeze the slush until it is firm. When ready to serve, let the pot of slush sit at room temperature for 20-30 minutes.
- Pour the slush into chilled (or not) glasses and top with ginger ale or other preferred fueled beverage. Instructions
