Banana Slush

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

4 cups sugar
6 cups water
2 (46 oz) cans pineapple juice
12 oz frozen lemonade
12 oz frozen orange juice
1 (46 oz) can apricot nectar
12 ripe bananas, mashed
7-UP

Heat sugar and water just to boiling. Stir to dissolve sugar. Cool. add juices and mashed bananas. Place in freezer at bedtime; by morning, it will be getting slushy. Stir every hour or so during the day as it freezes.  (This will make it frees so the slush can be spooned rather than a solid mass.)

To serve, fill glasses or punch cups half full of frozen mixture. Finish filling with 7-UP. Makes about 2 gallons.

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