Start to finish: 5 minutes
Blended to perfection, this slush will last longer on hot summer days by just adding a few more ice cubes. To please a crowd, multiply the ingredients by the number of people you’re serving and pour from a chilled pitcher.
1/2 cup whole milk
1/2 cup unsweetened, crushed pineapple
1/4 cup pineapple juice
11/2 tablespoons simple syrup
2 ounces tequila
10 large ice cubes
fresh pineapple (optional)
maraschino cherries (optional)
Add all ingredients to a high-speed blender and blend until smooth.
Adjust consistency by adding additional ice for a thicker slush.
Transfer to a tumbler or pint glass. Garnish with a fresh pineapple wedge and cherries.
For a non-alcoholic version, omit the tequila and replace with additional pineapple juice or milk.
Create a basic simple syrup using 1/2 cup water and 1/2 cup sugar. Heat in a small saucepan over high heat, allowing sugar to fully dissolve. Simmer 5 to 10 minutes or until mixture starts to thicken, then remove from heat and allow to cool. Transfer to an airtight container and store in the refrigerator until needed.
Try experimenting with infused simple syrups.