Tropical Punch Slush 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 PUNCH

Steps:

• Place 1 cup of the prepared soft drink, strawberries, bananas, orange and pineapple juices in blender or food processor container; cover. Blend about 30 seconds or until smooth. Pour into 6-cup ring mold. Freeze 5 or 6 hours or overnight until firm.
• Stir remaining prepared soft drink and ginger ale in large punch bowl. Dip frozen ring mold in warm water, just to rim, for about 20 seconds to loosen. Float ring in punch bowl.

HAWAIIAN PUNCH SLUSH FOR ADULTS

Steps:

• In a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and vodka. Mix well and store overnight in the freezer.
• To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

SLUSH PUNCH

Steps:

• Mix jello and sugar with boiling water until dissolved completely.
• Add lemonade and pineapple juice. Mix well.
• Add tap water and mix well.
• Pour mixture into freezer safe containers or gallon freezer bags. Place in freezer over night.
• Take out to thaw 2 hours before serving.
• If using containers, use butter knife to break up. If using baggies, squish bags to break up.
• Place punch in punch bowl.
• Pour ginger ale over top of punch, stirring to make mixture slushy.
• Depending on how slushy you want your punch, will be the amount of gingerale or Sprite you add.

TROPICAL PUNCH SLUSH

Steps:

• In a blender container, process 1 cup of water bananas and sugar until smooth.
• Pour into a large container and add the lemonade concentrate, orange juice, pineapple juice and remaining water.
• Cover and freeze.
• Remove from freeze for 2-3 hours.
• Just before serving, break up with a large wooden or metal spoon.
• Note: If punch is frozen to solid just allow to sit out on counter until is starts to melt and become slushy.

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 PARTY PUNCH

Steps:

• In a large saucepan, bring the water and sugar to a light boil; cook and stir for 2 mins.
• Pour into a large container.
• Add pineapple juice, concentrates and extract.
• Cover and freeze.
• Remove from freezer 1-2 hours before serving.
• Just before serving, mash the mixture with a potato masher and stir in lemon-lime soda.

FRUIT PUNCH SLUSH

Steps:

• Day before: Mix all ingredients together.
• Pour into a clean container for freezing. Hint: I use a clean 1/2 gallon cardboard milk carton.
• Remove from freezer approximately an hour before serving.
• Place in punch bowl.
• Add 1 quart ginger ale.
• Stir until slushy.