A Hot August Day~ Frozen Treat

These frozen fruit treats really hit the spot!  I had made these for a family gathering and had a few left over.  They had been placed in clear plastic cups and then covered and quick frozen.  Take a peek to see how they are made and how easy they are to pull out of the freezer for a wonderful cold treat!


Today it has been extremely hot with a heat index of 100.  It is almost the 1st of September and I am really ready for some cooler temps.  Even this morning was almost unbearable to work outside.  

I pulled one of these out of the freezer along with some frozen banana bread. (Oh! the joys of preparing ahead!) The bread was heated in the microwave for just a few seconds and the fruit treat thawed just enough to dip my spoon into it and wow it tasted so good!  That hot cup of coffee was enough of a great contrast and I was very satisfied until I ate a late lunch.  

I have used many recipes from the "Once-A-Month Cooking" book by Mimi Wilson and Mary Beth Lagerborg for years.  This has been a favorite.  It is called "Frozen Fruit Medley." So without further ado, here it is:
1 (17-ounce can apricots)
1 (20-ounce can unsweetened crushed pineapple)
1 cup juice or syrup drained from apricots and pineapple
1/2 cup sugar
1 (16-ounce package unsweetened, whole frozen strawberries
3 bananas, sliced
1 (6-ounce can frozen orange juice concentrate
2 tablespoons lemon juice
Drain apricots and pineapple, reserving 1 cup of combined syrup.  Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.  Partially thaw strawberries until they can be separated.  Add about 2 cups apricots, pineapple, (strawberries-I left these out,) sliced bananas, syrup, sugar, orange juice concentrate and lemon juice to a blender at a  time.  

Cover and puree until smooth and slightly chunky, ( I  chose to leave out the strawberries and bananas and then add them after the other fruit had been pureed since I wanted a more citrus color. 

Pour the fruit into a large bowl.  I ladled the fruit into the clear plastic drinking cups for a pretty color.  The recipe calls for using baking cups and then putting ice cream sticks in each cup. I covered the plastic cups with press and seal and then placed on a cookie sheet and placed in the freezer.  If you use the baking cup method they can be placed in freezer bags to store until ready to use.  Thaw about 20 minutes before serving.  Makes approximately 30.  

Enjoy this cool treat on a hot August day!

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