Tropical gin slush

A perfect icy drink for the summer, blending the bitterness of gin with the sweetness of exotic fruits. I tested several ratios before finding the right balance so that the alcohol would not prevent the chilling process. The result offers a velvety texture, very pleasant to sip through a straw, while maintaining a wonderful freshness.

Tropical gin slush

Recipe by Camille RoosCourse: Frozen cocktailCuisine: Difficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

1

hour 

Total time

1

hour 

5

minutes

A frozen cocktail with gin and exotic fruit juices, easy to churn using the machine’s dedicated program.

Ingredients

• 150 ml gin

• 400 ml pineapple juice (sweetened)

• 300 ml mango or passion fruit juice

• 100 ml cane sugar syrup

• 50 ml lime juice

Instructions

• In a large container, mix the gin, fruit juices, sugar syrup, and lime juice. The sugar from the juices and the syrup is essential to give the slush its texture.
• Pour the mixture into the Ninja Slushi bowl, making sure to stay between the min and max marks. Alcohol lowers the freezing point, so it is imperative to respect this dosage limit.
• Select the Frozen Cocktail program and let the machine churn until you get a nice frosty texture that is drinkable through a straw.
• Serve immediately in pre-chilled glasses with a straw. Alcohol abuse is dangerous for your health, please consume in moderation.

Tropical mocktail version

Tropical mocktail version : Omit the gin and compensate with 150 ml of sparkling water or coconut water, then use the Slush program.

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Why gin complicates freezing

This is the golden rule for alcoholic beverages: alcohol acts as a powerful antifreeze. If you use too much gin in the hope of making a stronger cocktail, you will stall the process and end up with a barely chilled liquid, even after an hour of churning. In this one-liter preparation, I have set the limit at 150 ml of spirits. This is the exact ratio to achieve that slushy effect while maintaining the cocktail’s structure. By the way, if you like unique pairings, do not hesitate to explore non-alcoholic variants like this coconut, cucumber, and lime slush.

The balance of sugars and juices

The other essential element for the success of this recipe is the overall sugar content. Pineapple and mango juices provide sweetness, but this is not enough to counteract the bitterness of the gin and the acidity of the lime juice. That is why I always include 100 ml of cane syrup. Without this sweet base, your machine’s paddles would eventually hit a solid block of ice. By maintaining this balance, the Frozen Cocktail program successfully aerates the mixture with consistency.

What other tropical fruit would you add to this cocktail?

Frequently asked questions

Why won’t my gin cocktail freeze?

This is often due to too much alcohol. Slightly reduce the amount of gin and ensure you have enough sugar (juice and syrup) to give the mixture structure.

Can I use non-alcoholic gin?

Absolutely. If you use non-alcoholic gin, the freezing point will be different. You should then select the Slush program rather than the Frozen Cocktail program.

Can I replace the cane sugar syrup with honey?

Yes, but honey sets more quickly. Dilute it well in a little lukewarm water before adding it to the other cold ingredients.