Banana Mama Slush

A tropical rum cooler with fresh banana purée, coconut rum, pineapple juice, and grenadine in a creamy, icy pour for poolside sipping.

Ingredients

Serves 8

Make these preparations before you start the machine.

Purée

You need 410.23 ml for this batch

Makes 420 ml — 9.77 ml left over

1Peel the bananas and slice into chunks.
2Blend the banana chunks until completely smooth, scraping down the blender as needed.
3Use immediately in the main recipe to minimize browning.

1
Combine the base
Add the white rum, coconut rum, fresh banana purée, grenadine, pineapple juice, and water to a large pitcher or mixing container.
2
Mix until smooth
Whisk or blend briefly until the banana purée is fully incorporated and the grenadine is evenly mixed through the pineapple-rum base.
3
Chill and churn
Pour the mixture into your slush machine and run until thick, icy, and pourable.
4
Serve
Dispense into chilled glasses and enjoy right away while the texture is creamy and cold.

Chill the rums, pineapple juice, and banana purée before mixing so the batch reaches its icy texture faster.
Stir or shake the banana purée well before adding it to keep the texture smooth and even.
Add the mixture to the machine slowly and avoid overfilling; leave room for expansion and circulation.
Serve soon after it reaches a pourable consistency for the creamiest banana texture.

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