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Fruit Slush Cups

"This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing."
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10 m servings
Original recipe yields 12 servings

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  • Prep

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  1. In a saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit. Pour into a shallow 3-qt. freezer container. Cover and freeze for 8 hours or overnight. Remove from the freezer 1 hour before serving.


  • Nutritional Analysis: One serving (prepared with 1 cup sugar) equals 185 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 47 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 3 fruit.

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Great recipe! I fixed this for a church breakfast and everyone loved it. Very easy to make and will make it again for sure.

Awesome and refreshing! Questioned the lemonade while making it, but loved the finished product.

I make this to have on hand in our freezer instead of an ice cream dessert. My kids love them! I use frozen peach slices, strawberries, blueberries and whatever else I feel like adding.

This is incredible! I made with frozen fruit and added bananas! It was a hit with everyone!