Ingredients
- 1 (15 ounce) can cream of coconut
- 25 1/2 ounces rum, light (a fifth)
- 1 (56 ounce) can pineapple juice
- 3 (6 ounce) cans lemonade
- 6 (6 ounce) cans water
- 2 liters sprite (or 7-up)
Recipe
- 1 combine first 5 ingredients in a 5-quart ice cream bucket.
- 2 freeze for 3 days.
- 3 stir every day.
- 4 when ready, fill a glass half way with slush.
- 5 fill the rest of the way with 7-up.
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