Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen
Recipe information
Yield
6 servings
Ingredients
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
Preparation
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.
