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Variety of Fruit Slushes
½ cup fruit juice
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Slushes, Paradise Punch, #2422 | 50 slushes |
Slushes, Strawberry Kiwi, #2423 | 50 slushes |
DIRECTIONS
1. | Place the slush pouches in the freezer. Follow the package or case instructions for service. CCP: Hold in the freezer (32 degrees F or lower) until ready for service. |
2. | Place a variety of fruit slushes on the line for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | Portion one pouch of frozen fruit slush per serving. Each portion provides ½ cup fruit juice. Hold in the freezer (32 degrees F or lower) until ready for service. Check temperature every 30 minutes. Label and date any leftovers. Freeze at 32 degrees F or lower. |
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.