Peach-Pineapple Fruit Slush
This frosty peach-pineapple slush is sunshine in a glass. The original fruit punch idea gets a grown-up lift from peach white balsamic and strawberry balsamic, making the frozen base taste brighter before a splash of ginger ale brings the bubbles.
Ingredients
Method
- Blend 2 cups pineapple juice, orange juice concentrate, peaches, pineapple, Ellbee's Peach White Balsamic Vinegar and Ellbee's Strawberry Balsamic Vinegar until completely smooth.
- Stir in the remaining pineapple juice. Pour into a shallow freezer-safe container and freeze until slushy, at least 4 hours, scraping with a fork once or twice as it firms.
- Let the mixture stand for 10 minutes before serving, then scrape into chilled glasses until each is half full.
- Top with ginger ale and garnish with peach, orange and mint. Serve immediately while the slush is icy and lively.
Notes
Time: 25 min
Kitchen tip: Freeze the fruit the night before for an even frostier, thicker slush and a quicker blend.
