Pina Colada Slush Recipes

PINA COLADA SLUSH

Steps:

• In a large bowl, combine pineapple juice, water, pina colada mix, lime juice and lemonade mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze 6 hours or overnight. , Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

FROZEN PIñA COLADA COCKTAIL

Steps:

• Gather the ingredients.
• Add all of the ingredients to a blender, including 1 1/2 cups of ice. Blend until smooth .
• Pour into a chilled hurricane glass .
• Garnish with a maraschino cherry and pineapple wedge, or pin the cherry to the pineapple with a cocktail skewer to create a "flag" garnish. Serve and enjoy.

FIZZY PINA COLADA SLUSH

Steps:

• Pour pineapple juice into a large container. Add pina colada drink mix. Fill the empty bottle halfway with vodka and pour in. Stir in frozen lemonade concentrate.
• Freeze, stirring every 2 hours, until pineapple juice mixture is a slushy consistency, 4 to 6 hours.

PINA COLADA SLUSH

Steps:

• Blend first 2 ingredients till smooth add to a large bowl or pot.
• Add the rest of the ingredients to bowl. Stir to mix. Place in 2-3 freezer bags and freeze overnight.
• Bring to room temperature 1 hour before serving. Give a mix to blend and scoop into glasses and serve.

PINK PINA COLADA SLUSH

Steps:

• Mix pineapple juice, light rum, cream of coconut, and pink lemonade concentrate together in a large freezer-safe container.
• Freeze pineapple mixture until icy and slushy, 4 to 6 hours.
• Fill a glass halfway with slushy mixture and top off with lemon-lime soda to serve.

PINA COLADA SLUSH

Steps:

• 1. Combine ingredient is large Tupperware container of ice cream bucket and freeze. To serve, use equal parts of slush and fresca or sierra mist or 7-UP. Makes six- 8 oz. servings or twelve- 4 oz. servings. Can also be made the Holland House Cream of Strawberry for a festive color.

PINA COLADA SLUSH

Steps:

• 1. Mix together pineapple juice, pina colada mix, vodka, and rum. Freeze overnight. (For convenience, I use clean plastic ice cream pails for this.)
• 2. When time to serve, add 2 tablespoons (or desired amount) of slush to a glass and fill with white cream soda.
• 3. Garnish with fresh tropical fruit.

PINA COLADA SLUSHIE

Steps:

• Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate.
• When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve.