Fruit Slush

• 2 bananas, mashed
• 1 (20 oz.) can crushed pineapple (undrained)
• 1 qt. fresh strawberries, sliced
• 1 (6 oz.) can frozen lemonade, thawed
• 1 (6 oz.) can frozen orange juice, thawed
• 2 (10 oz.) bottles ginger ale or 7-Up

1. Roll pastry thin.
2. Allow to dry while doing the rest.
3. Squeeze pulp from 2 cups scuppernong or muscadine grapes.
4. Place hulls and pulp in separate boilers half covered with water.
5. Cook hulls for 45 minutes.
6. Lift hulls from water with slotted spoon.
7. Cool some. Spread cooled hulls on pastry; roll up like a jelly roll and pinch seams and ends to keep hull inside.
8. Place in a medium Pyrex bowl. Bring pulp to a boil, then strain and seed.
9. Place strained pulp back in boiler; add 1 1/2 cups sugar, a large hunk of butter and some water from hulls to make approximately 3 cups of liquid.
10. Cook for 10 minutes.
11. Pour boiling liquid over roll to half cover it. Place in 400u0b0 oven for 10 minutes; lower heat to 350u0b0 and cook until roll is browned on top.
12. Serve sliced roll hot with liquid poured over.

bananas, pineapple, fresh strawberries, frozen lemonade, orange juice, bottles ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466306 (may not work)