Use a glass baking dish to freeze the mixture; a metal pan can give the slush an off flavor. If you'd like a spicier slush, leave the seeds in the jalapeño and dip the rims of the glasses in water, then in ancho chile powder.

Recipe by Oxmoor House May 2013

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Credit: Oxmoor House

Recipe Summary

Yield:
Serves 4 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring pineapple juice to a boil. Add jalapeño pepper; cover, reduce heat, and simmer 5 minutes. Strain pineapple mixture through a sieve into a bowl; discard solids. Let cool 25 minutes.

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  • Place strained pineapple juice, pineapple chunks, and next 5 ingredients (through milk) in a blender; process until smooth.

  • Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze 3 hours or until mixture is slushy, removing from freezer and scraping entire mixture with a fork every 30 minutes.

  • Spoon pineapple mixture into 4 glasses. Serve immediately.

Source

Cooking Light Chill

Nutrition Facts

136 calories; calories from fat 0%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.3g; carbohydrates 34.4g; fiber 1.5g; cholesterol 1mg; iron 1mg; sodium 84mg; calcium 36mg.
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