Easy Tropical Slushies 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 SLUSH

Steps:

• In a blender, process 1 cup of water, bananas and sugar until smooth. Pour into a large container; add the concentrates, pineapple juice and remaining water. Cover and freeze. , Remove from freezer 2 hours before serving. Just before serving, stir until slushy. Stir in soda. Serve immediately.

FROZEN TROPICAL SLUSHIE

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.

EASY TROPICAL SLUSHIES

Steps:

• Pour entire can of pineapple, including the juice, into large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
• Remove bag from freezer, and let sit at room temperature for about 10 minutes.
• Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
• Pour into glasses and serve.