Fizzy Citrus Fruit Slush
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 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.
- 1 cup sugar
- 2 cups water
- 2 cups mashed bananas (about 4 to 6 very ripe bananas)
- 1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
- 6-ounce can frozen lemonade, no water added
- 3 cups orange juice
- Ginger ale or another carbonated beverage, for serving
- 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.
Recipe Source: My momma, Michel W., by way of an old Lion House recipe