These celery pineapple slushies were originally supposed to be a smoothie recipe but I felt it would be better when made super sweet. These slushies are the perfect way to say hello to the hotter weather and are so refreshing. Not to mention how super healthy they are! It’s got celery, pineapple, mint and a bit of lemon so say less!
Celery is a major powerhouse of a vegetable. It has tons of antioxidants, nutrients that protect your cells, tissues and organs from inflammation. It also helps boosts digestion in the body so you have so much to gain here. Pineapple also has similar health benefits to celery, and I learnt recently that it has a “flesh-eating” enzyme called bromelain. That is why sometimes, you may itch on your tongue after eating pineapple, and the sides of my mouth are itching as we speak. Mint is also very nutritious and adds a nice crisp factor to any drink recipe.
Prepping the celery and pineapple is super important. I actually bought a fresh pineapple for this recipe, which is rare because I always opt for tinned pineapple. So I cut the sides of the pineapple, and removed the core of the pineapple because that part is super hard and doesn’t taste good. Then I chopped it up and placed it in a Ziploc bag. I had leaves on the celery so I removed those and trimmed the ends. I added it to the same Ziploc bag as the pineapple. Freeze for at least 1 day to get them super frozen.
Before blending the pineapple celery slushies, simply break the celery into smaller chunks with your hands. For the pineapple, I simply pound the bag on the counter to break it up. I blended this slushie in a 1.25L-capapcity blender which is about 6 cups. So if you have a bigger blender that would be perfect for this recipe.
If you love fruit slushies, give my strawberry kiwi slushy recipe a go!
Ingredients
1 bunch celery, leaves removed and trimmed
1 whole pineapple, peeled, cored and cut into chunks (about 4 cups)
10 mint leaves
1/4 cup lemon juice
1/4 cup granulated sugar
2 cups ice cold water
Instructions
- Freeze the celery and pineapple in a Ziploc bag or large container for at least 24 hours.
- Blend everything except garnishes in a high-speed 2L capacity blender.
- Serve chilled in tall glasses with ice cubes if you'd like!
- Garnish with mint/lemon/pineapple.
- Store any leftovers in plastic containers in the freezer for up to a month.