This Frozen Pineapple Nectarine Slushee is just what the doctor ordered in warm weather. Cool, refreshing and not too sweet, this frozen fruit slush recipe puts the spotlight on the ripest fruit available.
I’m in the middle of the hellish task of deep-cleaning the house.
My guest bedroom closet is almost Pinterest-worthy now, filled with clear, sleek boxes and color-coded ribbons and a long skinny tub made just for the tissue paper.
Hey, I’m mildly proud of it, and it only took me five short months 🙂
I’m nowhere near done with this reorganization mess I’ve created, and there’s crap piled everywhere.
I have more little glass bowls than should be allowed by law—in every shape, color and size you can imagine.
And they’re stacked inconveniently on the kitchen table where I’ve been trying to make sense of them since last week.
I’m aching to get this project done, yet I feel like I’m slogging through thick mud.
Can I please just sit on the couch and read a magazine?
My original idea for this bright and summery drink was made with vodka.
More to come later, since that recipe is currently undergoing rigorous testing to make double and triple certain it will actually work 🙂
This Frozen Pineapple Nectarine Slushee is easily adaptable, and everybody loves it.
It can be doubled or halved, and it’s nice for an afternoon by the pool or poured in small glasses for the brunch table.
Want it sweeter? Add some honey.
You get the idea.
What you can count on is a clean, fresh taste.
An added bonus is that it’s icy cold, not too sweet, and easy to make with just a few ingredients.
A pretty little skewer of seasonal fruit on top makes it feel downright special.
Go ahead and add the vodka if you want! You have my full support 🙂
More Recipes to Try:
Frozen Pineapple Nectarine Slushee
- 3 cups Pineapple chunks, frozen
- 1 cup Nectarine chunks, frozen
- 1 1/2 cups Coconut Water
- 1/2 cup Lemon or Peach Sorbet
- 1 tablespoon Honey
- FOR THE FRUIT SKEWERS
- 1/4 cup Kiwi, peeled, sliced
- 1/4 cup Blueberries, whole
- 1/4 cup Strawberries, cut in half
- 1/4 cup Blackberries
- 1/4 cup Fresh basil or mint To add in between the fruit
- 4" Wooden skewers
- 4 Colorful straws as garnish
- MAKE THE FRUIT SKEWERS
- Carefully thread one or two of each fruit onto a 6" wooden skewer, including a basil or mint leaf randomly when threading the fruit, leaving about 2" of space on the bottom.Repeat to make four skewers
- MAKE THE SLUSHEE
- Place the frozen pineapple and nectarine chunks in a blender, along with the coconut water, sorbet and honey.
- Blend the mixture on high until completely smooth, stopping occasionally to scrape the mixture down from the sides, about 2 minutes.
- Add more coconut water in small amounts if the consistency is too thick.Add more honey if you want the slushee sweeter.
- Divide into glasses and garnish with a fruit skewer and straws, if desired.
- For the frozen pineapple and nectarine, I cut them in chunks from fresh fruit, put in a freezer bag and freeze for an hour or two.
- Alternatively, you can use pre-cut frozen fruit.
- Add a little more coconut water if the mixture is too thick when blending.
- Add more honey if you like it sweeter
- Add vodka or rum if you want to serve this a party slushee!
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible