California Slush

• 1 cup To 2 Cups Maraschino Cherries, Quartered
• 1 can Frozen Orange Juice Concentrate (12 Oz. Can)
• 1 can (20 Oz Can) Crushed Pineapple (with Juice)
• 1/4 cups Lemon Juice Concentrate
• 6 cups Water, Divided
• 2 cups Sugar
• 3 whole To 4 Whole Ripe Bananas, Sliced And Quartered

1. 1. Quarter the cherries. I like more cherries so I usually do about 2 cups, but it's up to you.
2. 2. In a large bowl combine the orange juice concentrate, pineapple, cherries, and lemon juice.
3. 3. Boil 2 cups of the water and the sugar.
4. 4. Slice and quarter the bananas.
5. 5. Add the boiling sugar water to the orange juice mix.
6. 6. Add the remaining 4 cups water and stir to mix well.
7. 7. Ladle evenly into gallon-size Ziploc bags. Be sure to scrape the bottom to get cherries too. I like the Ziploc bags because they freeze faster and break up easier when serving.
8. 8. Lay flat in the freezer.
9. 9. If frozen solid, remove about an hour before serving. Refreeze if it becomes too liquid-y.
10. 10. Enjoy!

maraschino cherries, orange juice, pineapple, ubc, water, sugar, bananas

Taken from tastykitchen.com/recipes/desserts/california-slush/ (may not work)