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4-H Fruit Slush Recipe

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This recipe for 4-H Fruit Slush is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Packages of raspberry Kool-Aid
2 Cups Sugar
2 Mashed bananas
48 oz. Pineapple juice
Water
Directions:
Directions:
Dissolve 2 cups of sugar in 4 cups hot water. Mash bananas in blender with 1/2 cup water. Add bananas, pineapple juice, and Kool-Aid to sugar water. Stir in additional 5 ¾ cups water (16 total cups liquid). Freeze. Thaw about 5 hours for serving.
Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30 Min
Personal Notes:
Personal Notes:
This recipe was used by the Westfield Cloverleaves Club to sell slushies at the Hamilton County 4-H Fair beginning in 1995. The 4-H club was founded in 1971, among it's founding leaders were Suzanne Hopkins and Ruth Hopkins. Members of the club have included Deanna (Hopkins) Arvey, Caroline (Hopkins) Crum, Emma Hopkins, Anna Hopkins, Staci Hopkins, and Todd Hopkins.

 

 

 

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