1 (12 oz.) can orange juice concentrate (thawed)
1 can water (may use apricot juice)
2 c. sugar
1 tbsp. lemon juice
1 (17 oz.) can crushed pineapple and juice
2 (15 oz.) cans apricot halves, drained and chopped
6 bananas, diced

Mix together and spoon into paper baking cups placed in muffin tins. Freeze. Store in large plastic bag or other freezer container. Keeps 3 to 4 weeks. This recipe is easily halved.