One thing I never realized before I got married and my husband and I started our own little family unit was that traditions take work. Sometimes they just happen on their own, but a lot of the time it takes planning and effort to keep a family tradition going. I had all these grand plans the first year we got married about the things we would do to celebrate the holidays, different seasons, special occasions, birthdays, etc. Most of those either didn't come to fruition or were quickly forgotten the next year because I got lazy.
A few of the traditions stuck around, though, and this grapefruit slush is one of them. The recipe comes from a friend I met in Minnesota, and when she would make it for parties and other gatherings it was always one of my favorite things served. I was looking around for something to bring to an Easter dinner at my brother's house a month after my husband and I were married and e-mailed her for the recipe. It has become an Easter tradition at our house ever since.
Part of the reason the recipe has stuck around is that it is pretty easy. Easy is good when it comes to finding a tradition you want to keep. It's also delicious, so it's never hard to convince me that the little effort required to make it is worth it. It's so refreshing and "Spring"y that I've really started to crave it when the weather starts to warm up. The only hard part about it is explaining what it is to people who haven't eaten it before. It's a cross between a drink and a side dish/dessert, since it is mostly liquid but I generally serve it with a spoon to help eat the fruit pieces in it. You can easily change the fruit used to fit your tastes or to include what is on sale at the grocery store. You certainly don't have to limit eating it to Easter, and although I want to make it a special treat I'll admit that I cheat sometimes and serve it during the summer.
5pink grapefruits, sectioned (See here for instructions on how to section grapefruit)
1small can crushed pineapple, undrained
2small cans mandarin oranges, drained
1 cupsliced strawberries
1 cupblueberries (frozen works great. Blackberries work well here, too.)
1/2 cuplemon juice
1/2 cuplime juice
Mix sugar with water in a large bowl and stir to dissolve completely. Stir in remaining ingredients and pour into 2 9x13 pans. Freeze at least 4 hours. (Overnight is best).
To serve, remove pans from the freezer and cut into chunks. It helps to let them sit on the counter for 15-20 minutes to soften, or use a knife to hack it up. Add frozen chunks to a punch bowl and pour a 2-liter bottle of Sprite or Fresca over it. Stir to dissolve and break up large chunks. (It helps to let it sit for a few minutes to do this. Alternatively, if you aren't serving a large crowd, just add some of the frozen chunks to individual glasses and pour sprite over them. Put remaining unused fruit mixture back in the freezer.)
Prep Time: 15 min Freeze Time: 4-12 hours Serves: 16-20 people
Recipe Source: Family recipe of the lovely and talented Katie Millett