Tropical Rum Slushie Recipes
FROZEN TROPICAL SLUSHIE
Provided by Aaron McCargo Jr.
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the crushed ice in a blender. Add the pineapple cubes, dark rum, honey, coconut milk, orange juice and pineapple juice to the blender. Pulse until the mixture reaches a slushie consistency, about 15 seconds or pulses. Skewer the garnishes on the soaked bamboo skewers.
- Serve the slushie in chilled glasses with fruit skewers and top with umbrellas.
TROPICAL RUM SLUSH
Tropical rum punch is quick and easy to make, with no sugar added. It's a party in a glass!
Provided by Amanda Formaro
Categories Cocktails
Time 15m
Number Of Ingredients 7
Steps:
- In a blender, blend frozen fruits, 1 cup of ice, lemon juice, and ¾ cup of rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
- Rinse your blender and blend coconut cream with one cup of ice and ¾ cup of rum until well combined.
- Divide the fruit slush into six 11oz glasses and top with the coconut slush mix. With a straw dipped all the way into the glass, gently make a figure eight for a swirl effect.
- Garnish with strawberry slices or other pieces of fruits and serve.
Nutrition Facts : ServingSize 1 cocktail (11 oz), Calories 409 kcal, Carbohydrate 21 g, Protein 3 g, Fat 21 g, SaturatedFat 19 g, Sodium 13 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 2 g
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- In an electric blender, blend frozen fruits, 1 cup of ice, lemon juice, and half the rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
- Divide the fruit mix into six 11oz glasses and top with the coconut mix. With a straw dipped all the way into the glass, gently make a figure eight if a swirl effect is desired.
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