Turn sum­mer’s fruit bounty into re­fresh­ing ice slush

The Progress-Index - At Home - - RECIPE - By Ali­son Ladman

One of our fa­vorite ways to beat the heat at the end of sum­mer is to turn some of the sea­son’s abun­dant pro­duce into beau­ti­ful, de­li­cious frozen fruit slushies. It’s fun and easy to get cre­ative.

Not only can you experiment with dif­fer­ent fruits and juices, you also can get fancy (or fan­ci­ful) with the glasses and bowls (though clear glass is al­most manda­tory) you serve them in.

Dou­ble melon and pineap­ple fruit slushies

Start to fin­ish: 4 hours (20 min­utes ac­tive)

Serv­ings: 6

1 cup cubed honey­dew melon

¾ cup ap­ple juice, di­vided

6 ta­ble­spoons honey, di­vided Kosher salt 1 cup cubed can­taloupe melon

1 cup cubed pineap­ple

In a blender, com­bine honey­dew melon, ¼ cup ap­ple juice, 2 ta­ble­spoons of the honey and a small pinch of salt. Blend un­til smooth. Spoon the mix­ture into 6 glasses, fill­ing each about a quar­ter to a third of the way full. Freeze for 30 min­utes. Re­peat the blend­ing and lay­er­ing process with the can­taloupe, us­ing another ¼ cup of ap­ple juice, 2 ta­ble­spoons of honey and a small pinch of salt. Freeze for another 30 min­utes.

Fi­nally, blend the pineap­ple with the re­main­ing ap­ple juice, honey and a pinch of salt. Add the third layer to the glasses. Freeze un­til de­sired slushi­ness, about 2 hours.

Nutri­tion in­for­ma­tion per serv­ing: 110 calo­ries; 0 calo­ries from fat (0 per­cent of to­tal calo­ries); 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 55 mg sodium; 29 g car­bo­hy­drate; 1 g fiber; 27 g sugar; 1 g pro­tein.

Turn­ing some of the sea­son’s abun­dant pro­duce into beau­ti­ful, de­li­cious frozen fruit slushies is fun and easy. MATTHEW MEAD/AP PHOTOS

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