These are great to keep in the freezer and they are ready for a HOT summer treat. They can also be added to a Sangria wine punch recipe.
PREP TIME 15 Min
READY IN 1 Hr 15 Min
2 cups white sugar
1 cups water
juice of 1 lemon
4 bananas, diced
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
1 (20 ounce) can peaches, drained and cup up
1/8 teaspoon of salt
1. Combine all fruit.
2. Cook sugar, salt and water to make syrup.
Cook the syrup until it comes to a good boil and sugar is good and dissolved.
3. Pour over fruit.
4. Proportion fruit into cupcake lines in muffin tins.
5. Freeze until solid.
6. Remove papers and store in plastic bags until ready to use.