Thanksgiving Fruit Slush (Our Great-Aunt Joyce's Lemon Ice & Fruit Frappé)

Some recipes are so much more than just something you make. They’re part of the memories, traditions, and people that make holidays special.

This Thanksgiving fruit slush is one of those recipes for our family.

Passed down from our great-aunt Joyce, this old-fashioned lemon ice and fruit frappé is a refreshing combination of homemade lemon ice, frozen berries, pineapple, and sliced bananas. It’s sweet, tart, fruity, and served partially frozen for the most delicious slushy texture.

We love serving it as a Thanksgiving appetizer or a refreshing little first course before the big meal. It’s a fun change from the usual holiday appetizers, and the bright fruit flavors are especially delicious alongside all the rich Thanksgiving food.

And one of the best parts? You make the lemon ice ahead of time, making Thanksgiving Day that much easier.

What Is Lemon Ice and Fruit Frappé?

This old-fashioned fruit frappé is a frozen fruit slush made with homemade lemon ice and a mixture of berries, pineapple, and bananas.

The lemon ice is made by boiling sugar and water together, then adding fresh lemon juice and additional water before freezing.

Once frozen, the lemon ice is combined with blueberries, raspberries, pineapple chunks, and sliced bananas.

The result is somewhere between a fruit salad, a slushie, and a refreshing frozen dessert.

It’s sweet enough to feel like a treat but light and fruity enough to serve before Thanksgiving dinner.

Why We Love This Thanksgiving Fruit Slush

It’s a family recipe. Passed down from our great-aunt Joyce, it’s one of those special recipes that connects generations.
It’s perfect for Thanksgiving. The bright, refreshing flavors are a wonderful contrast to a traditional holiday meal.
You can prepare it ahead of time. Make the lemon ice in advance, then assemble the fruit frappé before serving.
It’s beautiful on the table. The blueberries, raspberries, pineapple, and bananas make such a pretty combination.
It’s a little unexpected. We love a traditional Thanksgiving appetizer, but sometimes it’s fun to serve something different!

Ingredients for Thanksgiving Fruit Slush

This recipe has two simple parts: the homemade lemon ice and the fruit mixture.

For the Lemon Ice

2 cups granulated sugar
2 cups water, for boiling
2 cups cold water
¾ cup lemon juice, preferably freshly squeezed

For the Fruit Frappé

2 quarts prepared lemon ice (the full batch above)
2 packages (12 ounces each) frozen blueberries
2 packages (12 ounces each) frozen raspberries
1 large can (20 ounces) pineapple chunks, drained
6 bananas, sliced

Family recipe note: Aunt Joyce’s original handwritten recipe simply calls for two packages each of frozen blueberries and raspberries, without specifying their size. We’ve suggested 12-ounce packages as a starting point, but you can adjust the fruit to your preference.

How to Make Thanksgiving Fruit Slush

Step 1: Make the Lemon Ice

In a medium saucepan, combine 2 cups of sugar and 2 cups of water.

Bring to a boil and continue boiling for 5 minutes, stirring occasionally until the sugar is completely dissolved.

Remove from the heat.

Stir in 2 cups of cold water and ¾ cup lemon juice.

Allow the mixture to cool.

Step 2: Freeze the Lemon Ice

Pour the lemon mixture into a freezer-safe container or bag.

Freeze until completely solid, preferably overnight.

For easier serving, divide the lemon mixture between two shallow freezer-safe containers.

Step 3: Prepare the Fruit

When you’re ready to assemble the frappé, drain the pineapple chunks and slice the bananas.

Allow the frozen berries to soften just slightly if they’re frozen together in large clumps. You want them to remain cold and mostly frozen.

Step 4: Break Up the Lemon Ice

Remove the lemon ice from the freezer and let it sit at room temperature for approximately 10–20 minutes, or until it’s soft enough to break apart.

Using a sturdy spoon or fork, scrape and break the lemon ice into small, scoopable pieces.

You want a slushy, icy texture rather than large frozen blocks. Our Mom has added a splash of Sprite before if she needs to make it a little more slushy quickly.

Step 5: Gently Combine the Fruit

In a large serving bowl, combine the lemon ice, frozen blueberries, frozen raspberries, pineapple chunks, and sliced bananas.

Mix very gently, just as Aunt Joyce’s original recipe instructs.

Be careful not to overmix or crush the fruit.

Step 6: Serve

Spoon the fruit slush into small bowls or cups and serve immediately while cold and slushy.

This makes such a refreshing little appetizer before Thanksgiving dinner!

Tips for the Best Lemon Ice and Fruit Frappé

Make the lemon ice ahead of time. Since the lemon mixture needs to freeze completely, we recommend preparing it at least one day before serving.

Use a shallow container. Freezing the lemon ice in a shallow dish makes it much easier to break apart when you’re ready to assemble the recipe.

Don’t overmix. The original recipe specifically says to mix very gently, and we think that’s important! You want to keep the fruit intact and the lemon ice nice and slushy.

Add the bananas close to serving time. Bananas can soften and brown, so we recommend slicing them shortly before assembling.

Adjust the consistency. If the lemon ice is too firm, let it soften briefly before mixing. If the mixture becomes too soft, place it back in the freezer for a short time.

Can You Make Thanksgiving Fruit Slush Ahead of Time?

Yes! In fact, this is a great recipe to prepare ahead for Thanksgiving.

We recommend making the lemon ice one or two days in advance and keeping it frozen until you’re ready to assemble the fruit frappé.

You can also have your frozen berries and canned pineapple ready to go.

For the best texture and freshest bananas, we recommend combining everything shortly before serving.

This way, you get that delicious partially frozen consistency without the fruit becoming overly soft.

How to Serve Thanksgiving Fruit Slush

Our favorite way to serve this recipe is as a refreshing Thanksgiving appetizer or first course.

Spoon a small portion into individual dessert bowls or pretty glass cups and serve with a spoon.

It’s a fun little addition to the Thanksgiving table, especially if your family enjoys serving something light before the main meal.

You could also serve it as a fruity side dish or a refreshing treat later in the day.

Frequently Asked Questions

Can I use bottled lemon juice?

Yes! Freshly squeezed lemon juice gives the lemon ice a bright, fresh flavor, but bottled lemon juice will also work.

Do I need to thaw the frozen berries?

Not completely. Allowing the berries to soften slightly makes them easier to mix, but keeping them mostly frozen helps maintain the slushy texture.

Can I use fresh berries instead?

You can, although the texture will be different. Frozen berries help keep the mixture extra cold and slushy.

How long does the lemon ice take to freeze?

Plan on at least 6–8 hours, depending on the depth of your container and your freezer. We recommend making it the day before to be safe.

Is this a drink or a fruit salad?

It’s somewhere in between! This fruit frappé is meant to be served in a bowl or cup and eaten with a spoon. Think of it as an old-fashioned frozen fruit slush rather than a drink.

A Thanksgiving Tradition Worth Keeping

One of our favorite things about family recipes is how they keep the people we love close, even as the years go by.

Every family has those dishes that show up year after year, and before long, they become just as much a part of the holiday as the people gathered around the table.

We’re grateful to have recipes like this one from our great-aunt Joyce, and we love finding ways to keep those family traditions going.

Whether you serve this Thanksgiving fruit slush as an appetizer, a side dish, or a refreshing treat, we hope it brings a little extra sweetness to your holiday.

Do you have a Thanksgiving recipe that’s been passed down through your family? We’d love to hear about it!

Printable Recipe Card

Thanksgiving Fruit Slush (Lemon Ice & Fruit Frappé)

Prep Time: 20 minutes
Cook Time: 5 minutes
Freeze Time: 6–8 hours or overnight
Total Time: Approximately 7–9 hours, including freezing
Servings: Approximately 16–20 small appetizer portions (estimated)
Course: Appetizer, Side Dish
Cuisine: American

Ingredients

Lemon Ice

2 cups granulated sugar
2 cups water
2 cups cold water
¾ cup lemon juice

Fruit Frappé

2 quarts prepared lemon ice
24 ounces frozen blueberries (two 12-ounce packages)
24 ounces frozen raspberries (two 12-ounce packages)
1 (20-ounce) can pineapple chunks, drained
6 bananas, sliced

Instructions

Combine 2 cups sugar and 2 cups water in a saucepan. Bring to a boil and boil for 5 minutes.
Remove from heat and stir in 2 cups cold water and ¾ cup lemon juice.
Cool, then pour into freezer-safe containers and freeze until solid, preferably overnight.
Before serving, let the lemon ice soften slightly and break into small, slushy pieces.
In a large bowl, combine the lemon ice, frozen blueberries, frozen raspberries, drained pineapple chunks, and sliced bananas.
Mix very gently to avoid crushing the fruit.
Spoon into individual bowls or cups and serve cold.

Notes: This is a family recipe passed down from our great-aunt Joyce. The original recipe didn’t specify package sizes for the frozen berries, so we’ve suggested 12-ounce packages. Adjust the amount of fruit as desired. The recipe is best assembled shortly before serving.