Tropical Cranberry Rum Punch Slush

Name: Tropical Cranberry Rum Punch Slush
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 7 servings
Cuisine: American
Ingredients: 12 oz fresh pineapple juice (freshly juiced or strained); 16 oz cranberry juice; 6 oz light rum (40% ABV); 4 oz coconut cream (or coconut milk, well-stirred); 2 oz fresh lime juice (acidic balance); 2 oz simple syrup (1:1 sugar:water); 22 oz cold water; Pinch of sea salt

Tropical Cranberry Rum Punch Slush: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 8 ingredients, 7 servings.

Serves 7 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

12 oz fresh pineapple juice (freshly juiced or strained)
16 oz cranberry juice
6 oz light rum (40% ABV)
4 oz coconut cream (or coconut milk, well-stirred)
2 oz fresh lime juice (acidic balance)
2 oz simple syrup (1:1 sugar:water)
22 oz cold water
Pinch of sea salt

Method

Juice fresh pineapple (or strain store-bought to remove pulp) and measure 12 oz into a pitcher.
Add cranberry juice, coconut cream, lime juice, simple syrup, cold water, and sea salt. Stir thoroughly to combine.
Pour mixture into the Ninja Slushi pitcher up to the 64 oz max fill line (you'll be at ~64 oz total).
Set machine to **Spiked Slush** mode. Press start and wait 35–45 minutes until the motor pitch changes and slush reaches desired consistency.
Dispense into chilled glasses, stir in 1.5 oz rum per serving at the glass, and garnish.

Garnish: Pineapple wedge & dried cranberry skewer

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