Fizzy 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.

VIRGIN PIñA COLADA

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

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 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:

• Combine first 5 ingredients in a large plastic container.
• Freeze at least 8 hours, stirring twice during freezing process.
• To serve, combine equal portions of frozen mixture and lemon-lime beverage, stirring well. Store any remaining frozen mixture in freezer. Serve immediately.

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.

PINA COLADA SLUSH FOR GROWNUPS

Steps:

• Put all ingredients in a large container and mix well with electric mixer or blender.
• Freeze in plastic containers at least 3 hours.
• Serve in glasses half full of slush and half of cream soda or Mountain Dew, unless you want to use less soda for a bigger kick!