Tropical Slush Recipes

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.

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.

MANGO SLUSH RECIPE

Steps:

• Start by peeling the kilo of mango and taking out the seed. Then chop it up into small pieces that can be blended.
• Put the sliced up mango pieces in the blender and blend them until you get a nice consistency and the mango pieces look like a puree.
• After blending the mango, gradually add the cold water, we recommend adding a little water so that the slush can have an adequate consistency.
• The use a strainer to strain the mixture and remove the fiber by the mango.
• Then you are going to add the strained mixture in the blender along with the lemon juice and sugar. Continue by mixing until the sugar dissolves.
• Finally, you will add the ice until you get your desired slushie mixture.
• Serve in a glass, add some mint or peppermint leaves and serve.

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 RUM SLUSH

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.