Pineapple-Apricot Crush
Submitted by PapaT
Pineapple apricot crush blends canned apricots with pineapple juice and ice into a tropical slushy drink. Three ingredients, ready in 5 minutes.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
5 minA Three-Ingredient Tropical Slush
This pineapple-apricot crush takes two pantry cans and a tray of ice and turns out a frosty, golden slush that tastes like vacation. The canned apricots bring soft stone-fruit body and natural sweetness, while pineapple juice adds bright acidity that keeps it from going cloying.
Using the apricots undrained is the secret. The light syrup boosts the slush thickness without needing extra sugar, and it gives the drink that cling on the side of the glass that makes a slushy actually feel like a slushy.
Feed the ice in one cube at a time so the blender can keep up. Dumping it all in at once stalls the motor and you end up with chunks of ice swimming in juice instead of a uniform crush.
Variations
- Add a splash of coconut milk for a creamier piña colada vibe.
- Pour into popsicle molds and freeze for a fruit pop.
- Spike each glass with an ounce of white rum or vodka for a grown-up version.
Ingredients
Directions
Blend the first two ingredients in a blender container, until the apricots are pureed.
Add the ice cubes 1 at a time until you reach a slushy consistency.
Before making the drink, check the owners manual about ice cubes.
A heavy duty machine will do them just fine.
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