Spiked Summer Slushies: Pina Colada and Watermelon Jalapeno Lime
Print PinServings: 4 per mixture recipe
Ingredients
Pina Colada Slushie Mixture:
- 6 ounces (3/4 cup) gluten-free dark rum
- ¾ cup cream of coconut (this is dairy-free and can be found at grocery stores)
- ¾ cup pineapple juice
- ½ cup fresh pineapple chunks
- 3 tbsp agave nectar (omit if your coconut cream is sweetened)
- 4 cups ice
Watermelon Jalapeno Lime Slushie Mixture:
- 4 cups chopped watermelon
- ¾ cup gluten-free tequila
- 1 tbsp seeded, chopped jalapeno (adjust the level of heat by adding more or less)
- 3 tbsp agave nectar
- 3 tbsp lime juice
- 1 cup ice
Instructions
- Place ingredients for your chosen mixture into a blender in the order listed.
- Blend until smooth.
- Using the silicone funnel, pour ¼ of the mixture into each bag.
- Remove as much air as possible from the bag, then seal.
- Affix a straw to each pouch by weaving it through the holes at the top of the bag.
- Freeze for at least 8 hours.
- When you’re ready to serve, remove the bags from the freezer and massage the bag until contents reach slushie consistency.
- *Note: If you place them in a cooler with ice, they stay the right consistency for about 2 hours.