Colorado Slush Recipes

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

Steps:

• 1. I double this recipe, always. Gather the ingredients.
• 2. Simply put all ingredients into a large bowl and whisk together. No need to thaw frozen juices as the alcohol and pineapple juice will thaw them as you whisk. Put into airtight container (allow 1 inch of air space) and freeze overnight.
• 3. To serve: Place two ice cream scoops of icy yummy slush into a stemmed goblet or any pretty glass and top with a splash or more of your favorite lemon-lime type soda for ease of sipping immediately (ie: Sprite, 7-up.)
• 4. Add a straw and decorate with an orange slice and a cherry over the edge of the glass.

Steps:

• Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate.
• When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve.

Steps:

• Mix all ingredients (except 7-up) in a large pail (I use an ice cream bucket).
• Freeze until slushy (overnight).
• Add 1-2 scoops of slush to a glass. Pour 7-up in to fill up.
• Keep frozen.

Steps:

• In a large bowl, combine pineapple juice, water, pina colada mix, lime juice and lemonade mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze 6 hours or overnight. , Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

Steps:

• Thoroughly combine all ingredients. Pour into freezer containers and freeze until firm. Remove from freezer about 10 minutes before serving. Makes 2 quarts.