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Tropical Fruit Slush

Tropical Fruit Slush
YIELDS
6 servings
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Ingredients

Tropical Fruit Slush

½
cup sugar
½
cup water
1
cup guava or passion fruit nectar (available at fine food or Asian or Caribbean food stores)
1
cup mango nectar
2
Tbsp lime juice
1
cup diced fresh pineapple
1
cup diced fresh papaya
pineapple slices and mint to garnish

Tropical Fruitsicles

½
cup sugar
½
cup water
1
cup guava or passion fruit nectar (available at fine food, Asian or Caribbean food stores)
1
cup mango nectar
2
Tbsp lime juice
1
cup diced fresh pineapple
1
cup diced fresh papaya
Popsicle mold or 4 ounce plastic cups and Popsicle sticks
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Directions

Step 1

Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.

Step 2

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.

Step 3

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.

Step 4

Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.

Step 5

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.

Step 6

To remove from molds, run under cool water and then remove.

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