Hard Tropical Slushies Recipes

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.

Steps:

• Place the crushed ice in a blender. Add the pineapple cubes, dark rum, honey, coconut milk, orange juice and pineapple juice to the blender. Pulse until the mixture reaches a slushie consistency, about 15 seconds or pulses. Skewer the garnishes on the soaked bamboo skewers.
• Serve the slushie in chilled glasses with fruit skewers and top with umbrellas.

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***.

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.

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.