Tropical Slush Recipes

TROPICAL SLUSH RECIPE

Steps:

• Pour 1.5 cups (two 6 oz. cans) of Pineapple Juice into a shallow freezer-friendly dish or ice cube tray and freeze overnight.
• Place Hawaiian Punch in fridge to chill.
• Once Pineapple Juice has frozen transfer to blender.
• Then add 1.5 cups chilled Hawaiian Punch to blender + 8 ice cubes.
• Blend until well combined and slushy, transfer to glasses and enjoy.

TROPICAL FRUIT SLUSH

Steps:

• Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.
• Stir guava or passion fruit nectar, mango nectar and lime juice into sugar syrup. Purée diced pineapple and diced papaya and add to juice mixture. Pour into a non-reactive container, cover and freeze for one hour. Stir once or twice. Depending on your freezer, it can take from 3 to 5 hours to freeze to slush consistency. Spoon into cocktailGlasses and garnish with pineapple and mint.
• Another option to serve is to freeze completely (this is essentially a granita) and scrape granules into a glass or pulse in a blender or food processor to soften up the ice and serve.
• Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.
• Stir guava or passion fruit nectar, mango nectar and lime juice into sugar syrup. Purée diced pineapple and diced papaya together and add to juice mixture. If using a Popsicle mold, pour into mold and cover (sticks should be worked into the lid). If using plastic cups, pour mixture into cups and cover tightly with plastic wrap. Make a small slit in the center of the plastic and insert a stick. Freeze until firm, about 6 hours.
• To remove from molds, run under cool water and then remove.

TROPICAL BANANA SLUSH DRINK

Steps:

• In a large saucepan, bring sugar and 3 cups water to a boil and let boil for 5 minutes. Remove from stove top and let cool.
• In a large bowl, mix together bananas, pineapple juice, concentrated orange juice, water, and crushed pineapple. Add in sugar water and mix well.
• Freeze in a covered container for 24-48 hours.
• Remove from freezer and using a large scoop, spoon into a large serving bowl. Chop up the large chunks if necessary.
• Add lemon-lime soda and ladle into cups.

TROPICAL VODKA SLUSH

Steps:

• In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
• To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.