Champagne Fruit Slush
Ingredients
- 2 cups sugar
- 3 cups boiling water
- 3 bananas, quartered
- 8-oz. can sliced peaches, undrained
- 12-oz. can frozen orange juice concentrate, thawed and undiluted
- 6-oz. can frozen lemonade concentrate, thawed and undiluted
- 46-oz. can pineapple juice
- 3 750-milliliter bottles champagne, chilled
Instructions
Combine sugar and boiling water, stirring until sugar dissolves. Cool. Combine bananas and peaches in blender and process until smooth. Combine sugar syrup, banana mixture, orange juice and lemonade concentrate and pineapple juice in large freezer container and freeze until firm. To serve, partially thaw frozen mixture and put in punch bowl, breaking the mixture into chunks. Add champagne and stir gently until slushy. Yield: about 6 quarts.
