Pineapple Citrus Christmas Slush

For Californians..Because Christmas is 70 degrees and sunny

November 27, 2017

 Hey! Cool down on Christmas with a frosty blend of pineapple and citrus, because the forecast is in the high 60s and "Sunny". 

Check out this holiday cocktail for every one. This can be made far in advance to remind people to put it in the freezer, and serve whenever guests stop in. So instead of curling up by the fire, maybe you can drink one of these in the backyard with your friends and family. 


1  cup simple syrup (1 1/2 cup sugar + 1 1/2 cups water)

6 cup fresh golden pineapple cubes(diced small, about 1 large pineapple)

1 bottle amber rum (750ml/26oz)

1 cup lemon juice

1 cup lime juice

2 1/2 cups premium quality orange juice



-Make the simple syrup so that it can cool down, and after add the 1 1/2 cups sugar and 1 1/2 cups water to a saucepan over low heat. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.

-Make the slush in a large tupperware bowl. 

-Dice the pineapple into small cubes, and purée the pineapple in a food processor or blender.

-Add the pineapple purée to the plastic container along with the cooled simple syrup. Then, put in the rest of the recipe. 

-Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.

-After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. Put back in the freezer for another hour, then it's ready to serve!!