Sunny Slush

Name: Sunny Slush
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Global
Ingredients: 24 ice cubes; 4 pints lemon sherbet; 1 liters pineapple juice; 1 teaspoon rum extract

Sunny Slush requires around 10 minutes from start to finish. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 108 calories. This recipe serves 12. A mixture of ice cubes, lemon sherbet, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet.

Instructions

In a blender, combine the pineapple juice, sherbet, ice and extract in batches; cover and process until smooth.

Ingredients you will need

Pineapple Juice

Extract

Sherbet

Ice

Equipment you will use

Blender

Pour into chilled glasses.

Serve immediately.

Equipment

Blender

Ingredients

Servings:

ice cubes 4pints

lemon sherbet 1liters

pineapple juice 1teaspoon

rum extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Slush. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.