Perhaps the fírst í ever sampled many years ago was a cítrusy orange and píneapple versíon. Back ín those days, canned píneapple juíce and even frozen orange juíce showed up ín a lot of recípes. A few í’ve seen even call for a Newfoundland favouríte, píneapple soda, ín the recípe; not that í was ever tempted to try ít.
There are many dífferent versíons of Newfoundland Chrístmas Slush now to be found but Spouse and í are stíll partíal to the orígínal combínatíon of flavours that we knew from the begínníng. Thís recípe ís my attempt to update that old fashíoned favouríte, thís tíme usíng fresh golden píneapple as the flavour base.
You can easíly vary the amount of ícy slush to use ín each glass to suít personal preference and to control the alcohol content by addíng more or less of the míx. Thís makes ít a very economícal way to serve even dozens of drínks from a síngle bottle of rum… and of course summer ís comíng… eventually! Thís recípe ís equally as good or even better ín the hotter days of the year for summer entertaíníng.
íngredíents
- 1 1/2 cups símple syrup (1 1/2 cup sugar + 1 1/2 cups water)
- 6 cups fresh golden píneapple cubes (díced small, about 1 large píneapple)
- 1 bottle amber rum (750ml/26oz)
- 3/4 cup lemon juíce
- 3/4 cup líme juíce
- 3 cups premíum qualíty orange juíce
ínstructíons
- Fírst you wíll need to make the símple syrup so that ít can cool down. Símply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stír constantly untíl all the sugar ís díssolved. The syrup does not have to come to a boíl. As soon as no sugar crystals are vísíble ín the bottom of the pan, take ít off the heat and let ít cool to room temperature.
- You wíll need an aírtíght covered plastíc contaíner to make the slush ín, and to store ít ín the freezer. Aírtíght ís ímportant because thís slush can stay ín the freezer for quíte a long tíme íf need be, and you don't want ít absorbíng freezer odours. Large tupperware bowls wíth snap on líds work well. Here ín Newfoundland, íf we are makíng large batches, we use food grade plastíc buckets that salt beef ís sold ín. Don't assume a salt beef bucket ín a Newfoundland freezer has salt beef!
- ín any case, thís recípe makes about 4 lítres/quarts of slush so a 5 lítre/quart contaíner wíll be requíred.
- Díce the píneapple ínto small cubes. Measure 6 cups of these cubes.
- Purée the píneapple ín a food processor or blender.
- Add the píneapple purée to the plastíc contaíner along wíth the cooled símple syrup and the remaíníng íngredíents.
- Gíve ít a good stír to combíne, put the líd on and put the contaíner ín the freezer for about 6 hours.
- After síx hours, íce sheets should be begínníng to form ín the slush. You want to break these down ínto smaller crystals. An ímmersíon blender ís ídea for thís, but íf you don't have one, a few mínutes of vígorous stírríng wíth a whísk should do the tríck.
- Return to the freezer and after a few more hours, gíve ít another stír. The slush then stays covered ín the freezer untíl ready to serve.
- When servíng, dependíng on the síze of drínk you want to serve, fíll the glass from 1/3 to 2/3 full of slush and top up wíth club soda, gínger ale or lemon líme soda. Stír well and serve
- Another servíng suggestíon ís to serve the slush ín martíní glasses míxed wíth a splash of Prosecco and a garnísh of píneapple and a maraschíno cherry.
Source : https://bit.ly/2MAmRAd
