Tropical Fruit Rum Slush Recipes

TROPICAL RUM SLUSHIE

Steps:

• Add frozen mango, frozen pineapple, maple syrup, lime juice and rum to a blender. Blend on high until everything is combined. Add in a couple ice cubes and blend to your desired slushie texture.
• If the mixture is too thick, add a bit of water & blend until desired consistency is reached. Garnish with lime or mint & enjoy!

TROPICAL FRUIT SLUSH

Steps:

• In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat; cool completely. In a 4-qt. freezer container, combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours, stirring once or twice. , Remove from the freezer 20 minutes before serving.

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.

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 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.

RUM SLUSH

Steps:

• mix water and sugar.
• simmer till sugar is melted.
• let cool.
• mix OJ, lemonade, and rum with sugar water.
• put in freezer for about 4 hours until slushy.
• put 2 tablespoons in a glass.
• fill glass with sprite and grenadine.
• OR put slush in glass and eat with a spoon.

BRENDA'S STRAWBERRY SLUSH DELIGHT

Steps:

• In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
• Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
• To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

TROPICAL FRUIT RUM SLUSH

Steps:

• 1. In large saucepan, combine sugar and water mix well. Bring to a boil. Boil 5 minutes. Cool.2. In large nonmetal container, combine bananas, fruit drink concentrate, pineapple juice, lemon juice, rum and sugar mixture mix well. Freeze at least 8 hours or overnight.3. Twenty to 30 minutes before serving, remove frozen mixture from freezer let stand at room temperature.4. For each serving, spoon 1/2 cup slush mixture into glass. Add 1/2 cup carbonated beverage stir gently. Serve immediately.Nutrition Information Per Serving: Serving Size: 1 cup * Calories: 280 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 25 mg 1% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 0 g 0% * Sugars: 42 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 30% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 3 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat

RUM SLUSH

Steps:

• Mix all ingredients together.
• Put in freezer and stir about every hour.
• Start in freezer at least 4 hours before serving.

TROPICAL FRUIT RUM SLUSH

Steps:

• 1. In large saucepan, combine sugar and water mix well. Bring to a boil. Boil 5 minutes. Cool.2. In large nonmetal container, combine bananas, fruit drink concentrate, pineapple juice, lemon juice, rum and sugar mixture mix well. Freeze at least 8 hours or overnight.3. Twenty to 30 minutes before serving, remove frozen mixture from freezer let stand at room temperature.4. For each serving, spoon 1/2 cup slush mixture into glass. Add 1/2 cup carbonated beverage stir gently. Serve immediately.Nutrition Information Per Serving: Serving Size: 1 cup * Calories: 280 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 25 mg 1% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 0 g 0% * Sugars: 42 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 30% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 3 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat