Tropical Fruit Slush

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Preparation time:
Cooking time:
Yield: 6

1/2 cup sugar
1/2 cup water
1 cup guava or passion fruit nectar (available at fine food or Asian or Caribbean food stores)
1 cup mango nectar
2 tablespoons lime juice
1 cup diced fresh pineapple
1 cup diced fresh papaya
pineapple slices and mint to garnish

1/2 cup sugar
1/2 cup water
1 cup guava or passion fruit nectar (available at fine food, Asian or Caribbean food stores)
1 cup mango nectar
2 tablespoons lime juice
1 cup diced fresh pineapple
1 cup diced fresh papaya
Popsicle mold or 4 ounce plastic cups and Popsicle sticks

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 cocktail Glasses 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.