Blood Orange Rum Frost
A dramatic, deep-red frost where the raspberry-like notes of blood orange shine through crisp silver rum.
⏱️ Prep: 5 min
Ingredients
| 350 ml | silver rum |
| 480 ml | fresh blood orange juice |
| 180 ml | simple syrup |
| 120 ml | fresh lime juice |
| 120 ml | cold filtered water |
| — | blood orange wheel, to garnish |
Instructions
- In a large pitcher, whisk the silver rum, blood orange juice, simple syrup, lime juice and water until perfectly uniform.
- Pre-chill: refrigerate for at least 2 hours until it reaches 4°C. A deep chill is vital for citrus-heavy recipes to slush correctly.
- Ensure the dispenser handle is closed, then pour the chilled mixture into the reservoir, staying below the Max Fill line.
- Turn the machine on and select the SPIKED SLUSH setting.
- Run for 20 minutes; the high acidity creates a very crisp, snowy frost.
- Dispense into glasses and garnish each with a thin blood orange wheel. If the juice is very tart, drizzle in an extra tablespoon of syrup mid-cycle.