Fruit Slush

1. 1

   Roll pastry thin.

2. 2

   Allow to dry while doing the rest.

3. 3

   Squeeze pulp from 2 cups scuppernong or muscadine grapes.

4. 4

   Place hulls and pulp in separate boilers half covered with water.

5. 5

   Cook hulls for 45 minutes.

6. 6

   Lift hulls from water with slotted spoon.

7. 7

   Cool some. Spread cooled hulls on pastry; roll up like a jelly roll and pinch seams and ends to keep hull inside.

8. 8

   Place in a medium Pyrex bowl. Bring pulp to a boil, then strain and seed.

9. 9

   Place strained pulp back in boiler; add 1 1/2 cups sugar, a large hunk of butter and some water from hulls to make approximately 3 cups of liquid.

10. 10

    Cook for 10 minutes.

11. 11

    Pour boiling liquid over roll to half cover it. Place in 400u00b0 oven for 10 minutes; lower heat to 350u00b0 and cook until roll is browned on top.

12. 12

    Serve sliced roll hot with liquid poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.