Hard Tropical Slushies Food

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.

(HARD) TROPICAL SLUSHIES

Steps:

• Mix vodka, brandy, orange and lemon juice concentrate, grenadine and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.
• When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses.
• Fill the rest of the glass with lemon/lime flavored soda pop.
• Stir and serve.
• ***Cook time is freeze time***.

KOOL-AID SLUSHIES

Steps:

• Place 1 cup of water and 1/2 cup of your favorite Kool-aid mix and 1 cup of ice cubes in blender. Cover and blend on high speed until smooth.
• Add additional 2 cups of ice. Cover blend using pulse action until smooth.

EASY TROPICAL SLUSHIES

Steps:

• Pour entire can of pineapple, including the juice, into large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
• Remove bag from freezer, and let sit at room temperature for about 10 minutes.
• Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
• Pour into glasses and serve.