A cinch to prepare, bananas (just go with it!), lemon juice and orange juice are mixed together with a simple syrup and frozen.

Mmmm, thinking about and seeing the pictures of this delightfully refreshing fruit slush makes my mouth water.

This is the slush my mom made while I was growing up and I loved the stuff.

I’ve continued to make it, usually serving it around the holidays (Christmas or New Year’s) but this year got me thinking, why on earth do I reserve the beloved, frozen, citrus concoction for holidays only?

I’m hereby changing my ways and am going to make this more often! New Year’s Resolution already. See how goal-oriented I am?

a glass full of slush with pop being poured into the glass

A cinch to prepare, bananas (just go with it!), lemon juice and orange juice are mixed together with a simple syrup and frozen.

The slush is mixed and whipped a few times during the freezing process to incorporate a bit of air making it even more lovingly slushy and wonderful.

The frozen slush is scooped into chilled glasses and topped off with ginger ale.

I like to mash up the slush with the ginger ale, creating an Icee-type (think: 7-Eleven) consistency but my kids just scoop out chunks of the slush and then guzzle the citrus-infused leftover ginger ale. To each his own, I say.

a glass full of citrus fruit slush
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Fizzy Citrus Fruit Slush

5 star (1 rating)

Ingredients

  • 1 cup (212 g) sugar
  • 2 cups water
  • 2 cups (about 226 g) mashed bananas, about 4 to 6 very ripe bananas
  • ½ cup freshly squeezed lemon juice, from about 2-3 lemons
  • 1 (6-ounce) can frozen lemonade, no water added
  • 3 cups orange juice
  • Ginger ale or another carbonated beverage, for serving

Instructions 

  • In a small saucepan, combine the sugar and water and boil for three minutes.
  • Pour into a large bowl and cool completely.
  • Add the mashed bananas, 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 other lid.
  • Freeze until slushy, about 2-3 hours (this will depend on your freezer, so check often – you want to mix it before it is frozen solid).
  • Use an electric mixer to beat the slush until foamy and aerated (I do it directly in the pan but you can scoop the slush into a large bowl and whip it, if desired, pouring it back into the pan when finished). Repeat this process 1-2 more times during the freezing process, if desired.
  • Freeze the slush until firm. When ready to serve, let the pan of slush sit at room temperature for 20-30 minutes.
  • Scoop slush into chilled (or not) glasses and top with ginger ale or another preferred carbonated beverage.
Serving: 1 Serving, Calories: 117kcal, Carbohydrates: 30g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 1g, Sugar: 25g
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Recipe Source: My momma, Michel W., by way of an old Lion House recipe