This cold, slushy beverage is perfect for summer- add a bit of white rum for the grown ups! Keeps in the freezer for weeks – scoop it out whenever it’s hot out and the “spirit moves us” to celebrate. Perfect for Arts Festival, July 4th, or picnics. Recipe makes enough for a big party, but can be cut in half easily.
This recipe came from Bill and Dot Forrey. Bill (’53, ’71 Agr) served as President of the Penn State Alumni Association and is a founding board member of the Pennsylvania Parks and Forests Foundation and a board member of the Central Pennsylvania Conservancy. Originally published in Cookin with the Lion, published 1988 by the Penn State Alumni Association.
Ingredients: 4 cups sugar 6 cups water 1 (6 ounce size) can frozen Orange Juice concentrate + 2 cans of water 1/2 cup lemon juice (fresh squeezed is great) 2 (46 ounce) cans pineapple juice 6 ripe bananas, mashed 6 one quart bottles of ginger ale or 7-up (for when you serve) - or you can get a couple of 2 liter bottles. (Optional: White rum or a flavored rum like coconut) 1. Mix sugar and water in a sauce pan, bring to a boil so sugar dissolves, stirring occasionally. Cool well. 2. Mix orange juice, lemon juice, pineapple juice and mashed bananas, then combine with cooled sugar water. 3. Freeze in one quart containers with a tight sealing lid. 4. When ready to serve, defrost slightly- breaking up with a fork into a slush. Scoop into a tall glass (add a shot of rum if desired) and top with ginger ale, stir to make a slushy drink and add a straw.
Sit back, relax, and think about beating Ohio State.
Ratio is one quart slush to one quart ginger ale.