I’m in the middle of the hellish task of deep cleaning the house.
My guest bedroom closet is now a full-blown craft and paper supplies closet, complete with clear boxes of color coded ribbon and a long skinny tub made especially for the storage of decorative tissue paper.
The closet is not exactly Pinterest-worthy, but I’m mildly proud of it, and it only took five short months.
I am nowhere near done with this giant house-reorganization mess I’ve created – there is crap piled everywhere.
Right now I’m looking at many, many small glass bowls, in all shapes, colors and sizes – stacked haphazardly on the kitchen table where they’ve been for more than a week.
I don’t know where to put them!! Why does this feel like a huge decision??
I need to get this project done by end of summer. Like, this summer.
Truth is, I feel like I’m slogging through thick mud.
I just want to sit on the couch and read a magazine.
My original idea for this bright and summery drink was made with vodka.
More on that later, because I’m still testing, and re-testing, and may need to continue testing until the pineapples are out of season 🙂
Only the best for you, by beloved Studio Delicious readers.
This Frozen Pineapple Nectarine Slushee is easily adaptable. It can be doubled or halved. It’s nice for an afternoon by the pool or in small glasses for the brunch table.
Want it sweeter? Add some honey.
You get the idea.
This slushee has a clean, fresh taste -it’s icy cold, not too sweet, and has just a few ingredients.
A nice little skewer of seasonal fruit makes it feel downright special.
And add some vodka to it too, if you want! You have my full support.
- Makes about 5 cups
- FOR THE SLUSHEE
- 3 cups frozen pineapple chunks
- 1 cup frozen nectarine chunks
- (Note: I cut organic pineapple and nectarine fresh myself and placed them in the freezer for about an hour, but previously cut frozen fruit works well here too)
- 1 1/2 cups coconut water, or more if needed
- 1 big scoop peach sorbet (1/2 cup, and lemon sorbet would work well too)
- 1 tablespoon of honey, add this if you like it sweeter
- FOR THE FRUIT SKEWERS
- For 4 skewers, I used about 1/4 cup each of the following fresh fruit:
- Kiwi, peeled and quartered, then sliced
- Strawberries, small as you can find
- Blackberries, cut in half if they are big
- Fresh basil or mint, to add in between the fruit
- 4 small wooden skewers
- Colorful straws as garnish, if desired.
- MAKE THE SKEWERS
- Carefully thread one or two of each fruit onto a 6" wooden skewer, leaving about 2" on the bottom.
- MAKE THE SLUSHEE
- Place the frozen pineapple and nectarine chunks in a blender, along with the coconut water and sorbet.
- Process the mixture on high until completely smooth, stopping occasionally to scrape the mixture down from the sides, about a minute. I use the pulse action here too.
- Add more coconut water in small amounts if the consistency is too thick.
- Taste the mixture with spoon. Add a tablespoon or more of honey and continue to pulse to process until just combined.
- Divide into glasses and garnish with a fruit skewer and straws, if desired.
Source: Studio Delicious