Slush glossary

The percentage of a drink that is pure alcohol. A 37.5% vodka is 37.5% alcohol. For slush, what matters is the ABV of the whole mix, which must stay within the machine’s limit (for example 2.8–16% on the original Ninja SLUSHi).

See also: Unit, Frozen cocktail

A rare sugar that Ninja lists as an alternative that “can help slush but may make it sweeter”.

See also: Free sugars

The spiral part inside the vessel that keeps the drink moving as it freezes, so ice forms as small crystals rather than a block. It comes out for washing.

See also: Evaporator

A measure of sugar in a liquid: 1 °Brix is 1 gram of sucrose in 100 grams of solution. For a simple sugar-and-water drink it is close to the sugar percentage. Measured with a refractometer.

See also: Refractometer

The refrigeration pump in the base of a slush machine — the same idea as in a fridge. It is why compressor machines need no ice or pre-freezing.

See also: Evaporator

A small tray that collects water condensing on the cold vessel. Empty it after use.

See also: Drip tray

The removable tray under the tap that catches drips when you dispense.

See also: Condensation catch

The additive number for glycerol. Check slush syrup labels for it — see glycerol.

See also: Glycerol

The chilling cylinder inside the vessel. Ninja describes your drink being rotated 360 degrees around it to keep the right temperature and texture.

See also: Auger, Compressor

A frozen, frothy coffee drink, usually with milk. The original Ninja SLUSHi has a Frappé preset.

See also: Preset

The NHS term for sugars added to food and drink, plus those in honey, syrups and unsweetened fruit juice. Adults should have no more than 30 g a day, children aged 7 to 10 no more than 24 g, and children aged 4 to 6 no more than 19 g.

See also: Brix

Dissolving something in water — sugar, salt, alcohol — lowers the temperature at which it freezes. It is the reason slush stays soft. See how slush machines work.

See also: Brix, ABV

An alcoholic drink served as slush. In a home machine the whole mix has to be diluted to within the machine’s ABV limit.

See also: ABV, Unit

Frozen rosé wine, usually with added sugar and fruit. The Cuisinart Frost Fusion has a Frosé programme. See our frozé recipe.

See also: Frozen cocktail

A sweet-tasting additive (E422) used in many commercial slush syrups to stop the drink freezing solid. The Food Standards Agency advises that children under seven should not have slush drinks containing glycerol. See the safety guide.

See also: E422

An Italian frozen dessert of coarse ice crystals and sugar syrup. In the UK, “granita machine” is often used for the big two-bowl slush dispensers in cafés.

See also: Slush

The most liquid a vessel can take, which is less than the vessel’s size: liquid expands as it turns to slush. Tower, for example, says its Slushie Fusion takes up to 1.9 litres of liquid, which expands to 2.6 litres of slush. The Ninja SLUSHi’s maximum fill is also 1,900 ml.

See also: Auger

A one-touch programme that sets the temperature for a type of drink, such as Slush, Frozen Cocktail or Milkshake.

See also: SlushAssist

A hand-held instrument that measures sugar content (in °Brix) from a few drops of liquid, by how much the liquid bends light.

See also: Brix

A cleaning programme. Ninja’s stirs the vessel without cooling to help rinse it; you still take the parts apart and wash them.

See also: Auger

A drink made of fine ice crystals suspended in syrup — soft enough to drink through a wide straw.

See also: Granita

Ninja’s name for a mode that senses the ingredients in the vessel and adjusts the temperature automatically.

See also: Preset

10 ml (8 g) of pure alcohol. Units = ABV (%) × volume (ml) ÷ 1,000. The UK Chief Medical Officers advise no more than 14 units a week on a regular basis, spread over three or more days.

See also: ABV