Slush Punch
(courtesy of Heidi Bethel’s late grandmother Audrey Comphel. Serves 12 to14)
An old-time favorite, the slush punch is as refreshing during the winter months as it is in the summertime. With alcohol as an optional ingredient, the fruity concoction is appreciated by children and adults alike.
1½ cups fresh pineapple juice
1 ripe medium banana (peeled and sliced)
½ cup sugar
⅔ cup fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1⅓ cups water
1 liter carbonated water
½ cup rum or vodka (optional)
In a blender, combine pineapple juice, banana, sugar, orange juice, and lemon juice. Cover and blend until smooth. Stir in 1⅓ cups water and rum or vodka (if using). Transfer to a 2-quart baking dish, cover, and freeze overnight. To serve, let mixture stand at room temperature about 20 minutes. To form a slush, scrape a large spoon across frozen mixture and spoon into punch bowl. Slowly pour carbonated water down side of punch bowl and stir gently to mix.
