Slushys Recipe

Make syrup

Combine 3 tbs granulated sugar and 60 ml water in a small saucepan. Warm over low heat, stirring until sugar dissolves completely (about 2–3 minutes). Remove from heat and cool to room temperature. If you prefer not to make syrup, dissolve sugar directly in the cold water by stirring vigorously, or use a liquid sweetener.

Blend base

Place 6 cups of ice cubes into a large high-speed blender. Add 240 ml cold water, the cooled simple syrup (or the 3 tbs sugar dissolved), and 2 tbs fresh lemon juice. Pulse the blender in short bursts, scraping down sides as needed, until the mixture reaches a crushed-ice, slushy texture (about 30–60 seconds total depending on blender strength). Avoid running continuously for long periods to prevent melting.

Berry slushy

If using frozen berries: add 1 cup frozen berries to the blended base and pulse 6–8 times until fully combined and evenly tinted. Taste and add up to 1 tbs sugar or a splash of lemon if needed. If mixture becomes too thick, add 1–2 tbs cold water and pulse again.

Orange slushy

If using orange juice: add 120 ml orange juice to the blended base and pulse 4–6 times until smooth and slushy. Adjust sweetness with a teaspoon of sugar if desired.

Cola or syrup slushy

If using cola or flavored syrup: replace up to 120 ml of the water in the base with chilled cola or add 120 ml prepared flavored syrup. Add to blender and pulse until combined. For mint mojito-style, bruise 8 mint leaves lightly and stir into finished slush.

Spoon the slushy into 4 chilled glasses. Garnish each with a fresh fruit slice and a paper straw or spoon. Serve immediately for best texture. If slush softens before serving, re-freeze for 10–15 minutes or add a few ice cubes and re-blend for 10–15 seconds.