Pineapple Rum Slush

From Cooking Light, May 1999

Pineapple Rum Slush

3 cups pineapple juice

1 cup fresh lemon juice (about 5 large lemons)

3/4 cup golden or dark rum

3/4 cup water

1/2 cup sugar

Combine all ingredients in a large plastic pitcher; cover and freeze at least 4 hours or until slushy.

Substitute orange juice for rum, if desired.

Serves 6 (1 cup each)

Per serving: Cal 228, Fat 0.1g, Prot 0.6g, Chol 0.0mg, Sodium 2mg, Fiber 0.3g

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