Inflammation-Busting Pineapple Slushy

By Molly Baz

6 Servings


  • 4 cups frozen pineapple chunks (about 22 oz.)
  • 2½ cups coconut water
  • 1 1½ ” piece ginger, peeled, finely grated
  • ½ tsp. kosher salt
  • ¾ tsp. ground turmeric, plus more for serving


Step 1

Blend pineapple, coconut water, ginger, salt, ¾ tsp. turmeric, and 2 cups ice in a blender until smooth. Divide among glasses, then sprinkle with more turmeric.

Step 2

Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

About the author: Brian Kitching
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