Fruit slushes
Classic cherry slush
The seaside favourite made at home: cherry squash, water and enough sugar to slush properly.
Photo: ShakataGaNai, CC BY-SA 3.0
Fruit slushes
Watermelon & lime slush
Blitzed watermelon with lime and a little sugar — summery, pink and properly slushy.
- Batch
- about 1.46 litres
- Serves
- 6 × 243 ml
- Setting
- Ninja SLUSHi: Slush or Frozen Juice · Tower Slushie Fusion: Slush
Watermelon is mostly water, so on its own it can freeze icy. A measured amount of sugar keeps it soft.
Ingredients
- 1 litre watermelon juice (blended and sieved watermelon flesh)
- 60 ml lime juice
- 100 g caster sugar
- 400 ml cold water
Allergens to watch: None of the 14 regulated allergens. Always check the labels of the brands you use.
Method
- Blend chunks of watermelon and push the juice through a sieve to remove seeds and pulp.
- Dissolve the sugar in the water (warm it a little if needed), then cool.
- Mix everything together and chill.
- Pour into the machine below the maximum fill line and run the Slush setting.
Sugar check
100 g of added sugar in about 1,460 ml is roughly 6.8 g per 100 ml, before counting the watermelon’s own sugar.
Tips
- Sieve well: pulp and seeds can clog the dispensing tap.
- Chill everything in the fridge first. Makers say the time to slush depends on how cold the ingredients are to start with.
Sources for the rules we followed
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