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Fruit slushes

Classic cherry slush

The seaside favourite made at home: cherry squash, water and enough sugar to slush properly.

Batch
about 1.67 litres
Serves
6 × 278 ml
Setting
Ninja SLUSHi: Slush · Tower Slushie Fusion: Slush
A bowl of dark red cherries
Cherries Photo: ShakataGaNai, CC BY-SA 3.0 Photo for illustration — not made to this exact recipe.

This is the one to start with. A full-sugar cherry squash gives the colour and flavour, and a measured amount of caster sugar makes sure the mix clears the makers’ minimum-sugar rules even if your squash is a lighter one.

Ingredients

  • 1.4 litres cold water
  • 250 ml cherry squash or cordial (full-sugar)
  • 120 g caster sugar
  • 15 ml lemon juice (1 tablespoon)

Allergens to watch: Usually none of the 14 regulated allergens, but some squashes contain sulphites as a preservative. Always check the labels of the brands you use.

Method

  1. Warm 300 ml of the water and stir in the caster sugar until it has completely dissolved.
  2. Add the rest of the water, the squash and the lemon juice. Stir well.
  3. Chill the mix in the fridge until cold.
  4. Pour into the machine, keeping below the maximum fill line.
  5. Run the Slush setting and serve when it is thick and spoonable.

Sugar check

120 g of caster sugar in about 1,665 ml is roughly 7.2 g per 100 ml from the added sugar alone — above Ninja’s 4% minimum and Tower’s 5% before you count the sugar in the squash. With a “no added sugar” squash, the caster sugar is doing all the work, so don’t cut it.

Check your own mix in the sugar & units calculator.

Tips

Sources for the rules we followed

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