Frozen mixed berry smoothie in the Ninja Slushi

The benefit of using the Slushi rather than a classic blender for this smoothie is achieving a constant cold that prevents the drink from separating after five minutes. In a blender, the ice eventually dilutes the fruit, but here it is the liquid itself that freezes. You get a truly frappé, fruit-forward drink with a perfect straw-sipping texture that remains refreshing from the first to the last sip. No more smoothies that melt into water!

Frozen mixed berry smoothie in the Ninja Slushi

Recipe by Camille RoosCourse: Smoothie / frozen juiceCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

45

minutes

Total time

55

minutes

A frozen mixed berry smoothie that maintains a consistent, straw-friendly texture from start to finish.

Ingredients

• 400 ml mixed berry coulis or smooth purée (seedless)

• 400 ml milk (or plant-based alternative like oat)

• 200 ml water (to fluidify the freezing process)

• 80 ml cane sugar syrup (or agave)

Instructions

• In a pitcher, mix well the berry purée, milk, water, and syrup.
• Pour the mixture into the vessel of the Ninja Slushi, ensuring the level is between the MIN and MAX markings.
• Select the Milkshake programme and let it run until the desired consistency is reached. The syrup ensures it freezes without stalling the auger.
• Serve directly with a straw, ideally in pre-chilled glasses.

Summer cocktail version

Add 100 ml of white rum to the base mixture (the alcohol will limit the freezing) and run the Frozen Cocktail programme.

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Why sugar is essential for texture

In this preparation, the classic mistake would be to rely solely on pure fruit and milk. The key point with the Slushi is the added sugar: without it, the mixture freezes into a hard block on the auger. I use about 80 ml of cane syrup per litre, which produces a very creamy result. This is what allows for that fresh and velvety mouthfeel, typical of well-balanced drinks. If you use a purée that is already very sweet, you can slightly reduce it, but never go below a critical antifreeze threshold.

Balancing milk and water for a perfect result

Often, one is tempted to use only milk to obtain a richer look. I have noticed that in the Slushi, thinning it with a little water fluidifies the mixture and helps the machine stir without straining. This also makes the fruit flavour much brighter and more punchy. You can also vary the flavours, like with my spinach kiwi green smoothie in the Ninja Slushi. The important thing is to keep a homogeneous liquid without large chunks to protect the device’s mechanism.

Which milk do you prefer to use to bring out the flavour of the berries?

Frequently asked questions

Should the mixed berry purée be filtered?

Yes, it is highly recommended. Tiny raspberry or blackberry seeds do not freeze and get stuck in the straw, which ruins the experience.

Can I use frozen berry chunks?

The Ninja Slushi is not a blender, it does not crush anything. You must first blend and defrost your fruit to obtain a perfectly smooth purée before pouring it into the vessel.

The mixture won’t set with almond milk, what should I do?

Plant-based milks contain very little natural fat and sugar. Add a little extra syrup to help the texture set using the Milkshake programme.