Zombie Rum Punch Freeze
The famously potent tiki punch, balanced for the machine ā a multi-rum blend with tropical juices and grenadine.
ā±ļø Prep: 10 min
Nutritionper 1 glassāŗ
255
Calories
ā
Protein
28g
Carbs
ā
Fat
Ingredients
| 350 ml | mixed rum (half silver, half spiced) |
| 360 ml | pineapple juice |
| 240 ml | orange juice |
| 60 ml | passion fruit syrup |
| 30 ml | grenadine |
| 120 ml | cold filtered water |
| ā | maraschino cherry, to garnish |
Instructions
- Whisk the rums, juices, passion fruit syrup, grenadine and water in a large pitcher.
- Pre-chill: refrigerate for at least 2 hours until 4Ā°C.
- Pour the chilled base into the reservoir, leaving room for expansion.
- Turn the machine on and select the SPIKED SLUSH setting.
- Run for 20 minutes until a vibrant orange-red, firm slush forms.
- Dispense and garnish with a maraschino cherry and a tiny umbrella. If it isn't slushing after 20 minutes, add 2 extra tablespoons of water to help overcome the alcohol.