Rum Pineapple Slushie
This refreshing frozen cocktail combines smooth white rum with icy pineapple and bright lemon juice, blended into a thick, frosty slush that’s perfect for hot days. The creamy sweetness from condensed milk adds richness, while the icy texture melts on your tongue, delivering a vibrant, citrusy punch with every sip.
Equipment
- High-speed blender
- Measuring cups and spoons
- Freezer-safe container
- Rubber spatula
Ingredients
- 1 cup frozen pineapple chunks
- 1 oz white rum
- 1 tbsp lemon juice
- 2 tbsp sweetened condensed milk
- 1 cup ice more for icier texture
Instructions
- Add the frozen pineapple chunks to your high-speed blender.
- Pour in the white rum and squeeze in the lemon juice, adding the sweetened condensed milk for creamy richness.
- Toss in the ice, which will give the slushie its icy, frosty texture.
- Secure the lid and blend on high for about 30-45 seconds, until the mixture is smooth, thick, and icy. You should hear a consistent whir, and the mixture should look frosty and vibrant.
- If the mixture is too thick and difficult to blend, splash in a little cold water or more rum to help it come together. If it’s too runny, add a bit more ice and blend again until it reaches your desired slushy consistency.
- Check the texture — it should be scoopable, with a frosty sheen and vibrant color. The aroma should be sweet with a hint of citrus and rum warmth.
- Pour the slushie into chilled glasses, garnishing with a lime wedge or a sprig of mint for a fresh finishing touch.
- Serve immediately to enjoy the full icy, creamy texture before it melts away. Sip and savor the bright, tropical flavors!
Notes
For an extra kick, add a splash of ginger liqueur or garnish with fresh mint. To make ahead, freeze the blended mixture in a container for up to an hour, stirring briefly before serving.