Normally I talk about my week or write fairy tale-themed vignette, but it’s July and I can’t stop having [tiring] outdoor fun! I also don’t want to use an oven in this 104°F weather, so I’m happy to announce that the Food of the Month Club‘s assignment this month is to make a summer beverage. I call this a slushie, but know that commercial slushies require 12% – 22% sugar, have ice that can be below freezing point (freezing point is 32°F), and require a slushie machine to constantly churn the ingredients so that the liquid doesn’t freeze and so that the sugar works as antifreeze.
Banana Slushie (Felicidad del Guineo)
Banana 1 ripe
Milk 1/2 cup
Cream of coconut 1/4 cup
Orange juice 1/4 cup
Lemon zest 1 tbsp
- Peel banana. Discard peel, black tip. You can discard the phloem bundles (strings) if desired.
- In a blender, blend all ingredients until smooth.
- Toss in a handful of ice cubes, about 5, and blend until almost smooth.