If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A few facts about this fizzy, sweet, float-like slush:
1) It was inspired by a Maui institution: the Tasaka Family “guri-guri,” a frozen sherbet-like confection.
2) All that is known for certain about the "guri-guri" is that it contains sweetened condensed milk. The rest of the recipe is a closely guarded family secret.
3) After one sip, my six-year-old declared, “It does not look like it will be, but this is delicious!,” shortly followed by, “Put this on the Food52!”
4) In an attempt to out-comment his big sister, my three-year-old son then said, “Momma, put it on…Twitter!”
5) Clearly, I have some issues.
6) Finally, my youngest brother -- who inspired my Dirty Chai Toddy -- coined the name "The Pineapple Express." Did I mention he just got back from a semester abroad that included time in Amsterdam? (Maybe your first instinct about the drink was right, after all.) Innuendo aside, I like the drink because once everything is frozen, it is a cinch to put together.
Note: For a description on cutting a pineapple, see my recipe for a Mai Tai Tart: http://www.food52.com/recipes/10422_mai_tai_tart - gingerroot —gingerroot
Food52 Review: This was such a refreshing and tasty warm weather drink. I loved the combination of the pineapple, sweet milk, and seltzer. With just the right sweetness and pinapple zing, I am bound to make this many times this summer. And, if I happen to have a little dark rum sitting around, it may just end up in the mix, as well! —thehappycook
Serves 4 to 5 in highball or fountain glasses, more in shorter glasses
- 1 14-ounce can sweetened condensed milk
- 1 cup milk (I used 2%)
- 1 fragrant, ripe pineapple, cored, cut into small fan-shaped wedges, and frozen (about 5 cups of fruit)
- 1 teaspoon pure vanilla extract
- Very cold sparkling mineral water or seltzer
- Rosemary sprigs (optional, but recommended)
- Combine sweetened condensed milk, milk, and vanilla in a shallow container. Freeze until consistency is slushy, at least three or four hours. As you would with a granita, rake the surface of mixture every hour or so with a fork. After 4 hours mine was still a bit gooey, like condensed milk dotted with ice crystals.
- When ready to make your drinks, blend the pineapple to desired consistency in a blender using the ice crush function. (I liked mine with a few little chunks of fruit.) This works best in batches, about a cup of fruit at a time. Transfer to a bowl as you go.
- Fill each glass about halfway with icy crushed pineapple. For highball glasses, this is about a cup of fruit. Add 3 tablespoons of the condensed milk mixture for highball or fountain glasses, or 2 tablespoons for shorter glasses. Top with cold sparkling mineral water or seltzer. Stir and taste (add more condensed milk mixture if you want it a little sweeter). Garnish with a rosemary sprig, if desired -- it imparts a lovely woodsy aroma as you sip. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Daytime Drinks
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Soda Fountain Recipe
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.