tropical lemonade slush

How To Make tropical lemonade slush

• 1

  Begin by making a simple syrup. Bring 8 cups water to a boil and stir in 3 cups sugar. Continue to stir until the sugar dissolves and mixes with the water (about 15 minutes). Set aside and cool to room temperature.
• 2

  In a large bowl, combine the juice of 2 lemons, juice of 2 oranges, can of pineapple juice, frozen grapefruit juice, frozen lemonade and rum.
• 
  3

  Once the simple syrup is cooled, add the juice/rum mix to the syrup. Stir and transfer to an air-tight container with lid. (I have a large Pyrex container that I use for this; a plastic ice cream bucket with a lid would work, too.)
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  4

  Place in freezer 2 – 3 hours. Scrape/Stir/Mix and return to freezer overnight.
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  5

  To serve as a cocktail - with an ice cream scoop, fill a cocktail glass half full with the frozen slush and top off with a little lemon-lime soda.
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  6

  To serve as an after dinner adult treat – serve scooped/scraped into a small dessert dish with a demitasse spoon.
• 7

  Garnish as desired.
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