Blue Raspberry Slush with Ninja Slushi

The famous blue slush from carnivals, historically colored this way to distinguish it from strawberry and cherry flavors, is very easy to recreate at home. I had to do two trials: with a syrup that was too diluted, the machine struggled to churn the ice correctly. Once the right dosage was found, you get this refreshing drink, both sweet and tangy thanks to a hint of lemon. The texture is perfectly icy, ideal for sipping on a sunny afternoon.

Blue Raspberry Slush with Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: Slush / GranitaCuisine: AmericanDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

A frozen blue raspberry syrup drink, with that classic carnival taste, ready effortlessly thanks to the machine.

Ingredients

• 200 ml blue raspberry syrup

• 30 ml lemon or lime juice (to balance the sugar)

• 770 ml filtered water

Instructions

• In a large pitcher, mix the water, blue raspberry syrup, and lemon juice. The sugar in the syrup acts as an anti-freeze, essential so the slush doesn’t turn into a hard block.
• Pour the mixture into the Ninja Slushi bowl, ensuring the level is between the MIN and MAX lines.
• Select the Slush program and let the machine work (about 45 minutes depending on the temperature of your ingredients).
• Serve directly into large glasses as soon as the texture is drinkable through a straw.

Frozen cocktail version

Frozen cocktail version : Replace 100 ml of water with 100 ml of vodka or white rum, and start the Frozen Cocktail program. Alcohol extends the freezing time a bit, so be patient (and consume in moderation!).

The importance of the right dosage for a perfect texture

For this recipe, sugar dosage is your best ally. I am often asked why not use a sugar-free syrup to lighten the drink: it is simple, without the actual sucrose molecule, the water freezes completely. The machine will struggle and you will get a hard block impossible to serve. I use a ratio of one part syrup to four parts water. If you find the preparation too sweet when tasting, the trick is not to lower the amount of syrup, but to add that little touch of lemon juice which cuts through the sweetness while preserving the freezing point. It is the same principle I use to balance a homemade lemon slush.

Why is the raspberry blue?

This flavor is a classic found everywhere in North America. Historically, the industry chose this vibrant coloring to distinguish raspberry from other red fruits, often associated with strawberry or cherry (if you want to test the red version, try my homemade strawberry slush with Ninja Slushi). Regarding purchasing, this specific syrup isn’t always easy to find in supermarkets. I often order my “Blue Raspberry” syrup bottles online. Be sure to get a classic version and not a sweetened concentrate, otherwise, you might see the bowl’s indicator lights flashing because the liquid will refuse to churn correctly.

Were you able to find blue raspberry syrup at the supermarket, or did you order it online?

Frequently asked questions

Why did my blue slush turn completely hard?

This is a sign of lack of sugar. If you used too much water compared to the syrup, the mixture freezes too solid. Add a bit more syrup and restart the churning.

Can I use blue food coloring with a regular syrup?

Absolutely. If you can’t find the specific syrup, use a standard red raspberry syrup, adjust the sugar level, and add one or two drops of liquid blue coloring before starting the machine.

What is the exact waiting time on the FS301 model?

The time always varies depending on the ambient temperature and that of the water. Generally, allow 45 to 50 minutes on the FS301 with ingredients at room temperature. You can save time by chilling your preparation beforehand.