From the Pantry Butler kitchen

Fruit Slush

4 servings

Fruit Slush

Serve this fruit slush as a drink or a dessert, and keep leftovers in the fridge for later. Pour it over fresh ice when you are ready to eat. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 3 cups cantaloupe or watermelon, coarsely chopped, seeded, peeled
  • kiwifruit, coarsely chopped — optional, 2 small
  • sugar — optional
  • 2 tablespoons lime juice
  • 2 cups water
  • ice

Method

  1. Wash hands with soap and water.
  2. In a blender, puree fruit and lime juice until smooth.
  3. Add sugar if desired.
  4. Combine fruit mixture and water in a large pitcher.
  5. To eliminate the pulp pour through a strainer (optional).
  6. Cover and refrigerate for up to a week.
  7. To serve, stir well and pour into tall glasses over ice.

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