Newfoundland Christmas Slush

Method11 steps

1. 1

   Step 1: Make the source’s syrup batch from 1 1/2 cups sugar and 1 1/2 cups water: stir over low heat until all sugar dissolves, without needing to boil. Remove from the heat and cool to room temperature. Use this complete cooled batch in the slush.

   Uses 1 1/2 cups sugar for simple syrup · 1 1/2 cups water for simple syrup

2. 2

   Step 2: Choose a clean freezer-safe food-grade container with an airtight lid to prevent freezer odours.

3. 3

   Step 3: The source describes approximately 4 litres of slush; use a container of at least 5 litres to leave mixing space.

4. 4

   Step 4: Dice the pineapple (6 cups) into small cubes. Measure 6 cups of these cubes.

   Uses 6 cups finely diced fresh golden pineapple (about 1 large pineapple)

5. 5

   Step 5: Purée the pineapple in a food processor or blender.

   Uses Measured six cups of finely diced pineapple

6. 6

   Step 6: Add the pineapple puree, complete cooled syrup batch, amber rum (750 ml), lemon juice (3/4 cup), lime juice (3/4 cup) and orange juice (3 cups) to the container.

   Uses Pineapple puree · Complete cooled source-batch simple syrup · 750 ml amber rum (one source bottle) · 3/4 cup lemon juice · 3/4 cup lime juice · 3 cups orange juice

7. 7

   Step 7: Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.

   Initial six-hour slush freeze · 360 minUses Complete pineapple-citrus-rum mixture

8. 8

   Step 8: After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.

   Uses First-frozen slush with forming ice sheets

9. 9

   Step 9: Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.

   Uses Slush with ice sheets broken into small crystals

10. 10

    Step 10: When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve

    Uses Finished frozen slush · Club soda, ginger ale or lemon-lime soda to top up drinks, as needed

11. 11

    Step 11: As an alternative to the tall-glass soda drink, serve slush in a martini glass with an optional splash of Prosecco and optional pineapple and maraschino-cherry garnish.

    Uses Finished frozen slush for an alternative glass · A splash of Prosecco for the alternate martini-glass route, optional · Extra pineapple pieces for optional garnish · Maraschino cherries for optional garnish