Ingredients

Yield: 20 sherbet glasses

2 packages frozen raspberries
1 #2 can pineapple tidbits
2 10-ounce packages frozen blueberries
6 bananas, sliced
2 quarts lemon ice (recipe follows)

Lemon Ice:
4 cups sugar
4 cups water
4 cups cold water
3/4 cups lemon juice

Directions

Make lemon ice by combining 4 cups water and 4 cups sugar in small saucepan and boil together for 5 minutes. Add 4 cups cold water and lemon juice. Freeze. Makes 2 quarts. (May be kept in freezer for several weeks.) To make this slush, combine in large punch bowl frozen raspberries, pineapple tidbits, frozen blueberries and sliced bananas. Allow to thaw for 1 to 1 1/2 hours. As fruit and ice begins to thaw, break up with a fork gently, and serve immediately.

Each serving contains 231 calories, 0 g fat, 60 g carb, 4 mg sodium, 0 cholesterol.