Tropicalvodkaslush 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 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 PUNCH COCKTAIL

Steps:

• Combine rum, passion fruit juice, mango juice, lime juice, grenadine, and nutmeg in a cocktail shaker; cover and shake. Fill a glass with ice; pour cocktail over ice.

TROPICAL VODKA SLUSH

Steps:

• In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
• To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.

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.