So, Let’s Talk Homemade Slushies (with Three Flavours!)
Okay, confession time: I’m the kind of person who used to bike to the gas station as a kid just for those towering neon slushies, and, honestly, I’m not sure if I ever grew out of it (can you blame me?). But there came a point when I thought, why not just make these at home and save a few quid? Plus, you get to skip that weird sticky floor situation. Anyway, my first few attempts were, well, let’s say more like sad snow cones than the glorious icy cups from my childhood. But after a bit of trial and (hilarious) error, I finally landed on a method that works brilliantly for cherry, blue raspberry, and grape slushies. And oh, the kitchen looked like a unicorn exploded the first time—don’t wear white, trust me!
Why You’re Gonna Love Making These
I make these whenever the sun decides to show up and, honestly, my kids start chanting like it’s a slushie ritual. Or if I just want to feel like a big kid myself—no shame. My family goes bonkers for the blue one (I suspect it’s just the color, but who knows). Plus, if you’ve ever been disappointed by a watery store-bought slushie, this will fix that—promise. And on days when I’m feeling fancy, I add a splash of lemon juice for a bit of zing (though, let’s be real, it’s mostly sugar and nostalgia). The only problem is the blender gets a workout, and I once got slushie up the walls… so, maybe use the lid, yeah?
What You’ll Need (And a Few Substitutions)
- 2 cups of ice (sometimes I just use whatever’s left in the ice tray—roughly a big handful or two)
- 1/2 cup water (or club soda if you’re feeling wild)
- 1/4 cup granulated sugar (I’ve swapped in honey in a pinch, but it’s, well, not the same)
- 2-3 tablespoons of flavored syrup:
- Cherry: I like Torani, but my grandma swears by any cheap red syrup
- Blue Raspberry: Tougher to find, but this Monin syrup is my go-to; sometimes I cheat and mix blue food coloring with raspberry syrup
- Grape: Any old grape syrup, but in a pinch, grape juice concentrate works if you add a bit more sugar
- Optional: Squeeze of lemon for brightness (not “required” but I like it!)
How I Make Homemade Slushies (Step by Step… Sorta)
- Dump the ice, water, sugar, and syrup into your blender. No need for perfect order—I just chuck it all in.
- Put the lid on tight (trust me, learned this the hard way) and blitz on high for about 30 seconds. If your blender is ancient like mine, you’ll probably need to pulse it and give it a shake.
- Peek inside; if it looks like wet snow, you’re golden. If it’s still chunky, add a splash more water and blend again. This is where I usually sneak a spoonful to check the flavor. (Don’t tell anyone!)
- Scoop or pour it into your favorite glasses. I sometimes end up with a weird half-solid mass—just scrape it out, nothing fancy here.
- If you’re feeling extra, top with a cherry or a gummy bear. Or not—nobody’s policing slushies.
Little Notes from My Kitchen
- If you use too much liquid, it’ll turn into sad juice. Add more ice, blend, and it’s usually fixable.
- I once tried brown sugar instead of white—honestly, not my best idea. It tasted like caramel snow which, maybe someone likes?
- Actually, I find it works better if you blend, stop, and stir with a spoon halfway through. (Just don’t stick the spoon in while it’s running. That’s… messy.)
Some Variations I’ve Tried (And a Fail or Two)
- Swapping in coconut water for regular water—tasted oddly tropical with cherry, which I loved, but the kids were not impressed. Their loss.
- I tried adding a splash of rum once. For, uh, research. That was a hit at the adults’ BBQ. Don’t tell my aunt.
- Tried using all-natural fruit puree instead of syrup. Look, it technically worked, but it was more smoothie than slushie. Maybe not for purists.
What If I Don’t Have a Blender?
Honestly, a blender is ideal (I say that, but mine’s older than my dog). If you don’t have one, you can bash up ice in a freezer bag with a rolling pin, then stir in the other ingredients right in a big bowl. It’s a bit more rustic but gets the job done. Or, I’ve even used a food processor in a pinch, though it’s a pain to clean—be warned!
How Do You Store Slushies? (If They Last…)
Technically, you can throw leftovers in a freezer-safe container and let it freeze. Just scrape it with a fork every hour or so (like a granita). But let’s be honest, in my house it never lasts more than a day. If you do freeze it solid, let it thaw a few minutes before attacking it with a spoon.
How I Like to Serve These (And a Weird Family Tradition)
I usually pour them into tall glasses, but my cousin insists on using old-fashioned teacups. (No idea why.) Sometimes we throw in crazy straws or top with whipped cream if we’re feeling particularly wild. And if you want to see something funny, hand one to a toddler and watch them try to drink it too fast. Brain freeze city!
Some Pro Tips and Mistakes I’ve Made
- I once tried to rush the ice blending—yeah, don’t do that. You’ll end up with weird icy lumps. Let it run until it’s smooth.
- Taste before you pour. I’ve forgotten the sugar a couple times and, wow, that’s a surprise. Not the good kind.
- If you’re blending a big batch, do it in parts. My blender overflowed once and, well, let’s just say the dog had a field day.
FAQ (Because People Always Ask!)
- Can I use diet soda instead of water and sugar? Sure! Actually, I sometimes do this—just know the texture might be a bit softer, and the flavor’s a tad different. But if it’s what you’ve got, go for it.
- What if I don’t have syrup? Hmm, you can DIY with fruit juice concentrate or even Kool-Aid powder and sugar mixed with water. Not the same, but still tasty!
- Do I need a fancy blender? Nah, my old Hamilton Beach does fine. I mean, if you’ve got one of those mega blenders, good for you, but it’s not essential.
Check out this blender guide if you’re in the market for one though. - How do I make it less sweet? Just cut the sugar a bit or add more ice. Or, add a little lemon juice. Easy fix.
- Can I make these ahead? I mean, you can, but they lose the magic as the ice melts. I think they taste better fresh, but if you must, scrape and stir before serving.
And that’s about it! Oh, by the way, if you ever want to play with other flavors, there’s this wild range of syrups over at Snowie—I get lost browsing sometimes. (I’m not paid; I just like weird flavors.) Anyway, go forth and slush!
Ingredients
- 2 cups ice cubes
- 1/2 cup cold water
- 1/4 cup cherry flavored syrup
- 1/4 cup blue raspberry flavored syrup
- 1/4 cup grape flavored syrup
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Fresh fruit or candy for garnish (optional)
Instructions
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1Divide the ice cubes evenly into three portions for each flavor.
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2For each flavor, add one portion of ice, 1/6 cup cold water, 2 tablespoons of the desired flavored syrup, 2 teaspoons sugar, and a splash of lemon juice to a blender.
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3Blend on high speed until the mixture is smooth and slushy in texture.
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4Pour each slushie into a glass. Repeat the process for the remaining flavors.
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5Garnish with fresh fruit or candy if desired. Serve immediately with a straw or spoon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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