When I went to store this week’s bounty of fruit, I discovered that I’d failed to use up all of last week’s peaches. Since my son is a slushie fan, I searched the web for some recipes. They all seem to follow the same principle: puree lightly sweetened fruit, and freeze.
You don’t have to limit yourself to peaches and cantaloupe – most any fruit will do, singly or in combination. (Remember to remove the seeds from watermelon!). You can play around with flavor additions, too – add a bit of freshly chopped mint or basil, or other herbs. Very ripe (or even overripe) fruit gives the best flavor. Frozen slush will keep for several weeks – a great way to extend fruit’s “shelf life.”
- 2 large peaches (or 3 medium ones), peeled and sliced
- 1 small cantaloupe,(cut into wedges and remove seeds and rind, then cut into chunks
- 1-2 tablespoons lemon juice
- 1-2 tablespoons honey, sugar, or maple syrup (note: do not use honey if making this for children younger than 1 year old)
1. Place fruit, 1 tablespoon honey or sugar, and lemon juice in a food processor and puree until smooth. Taste and add additional sweetener, if desired (it should taste a little sweeter than you want the final product to be).
2. Pour into a 9″x9″ glass dish and place in the freezer. Let freeze until mostly solid, about 2 hours. Use a fork to break up the slushie, scraping around the edges of the dish and mix well to break up big lumps.
3. Cover the dish with plastic wrap and return to freezer. Let freeze until solid or overnight. Transfer to a covered plastic container and store in the freezer. Scrape again with a fork before serving.