Homemade Lemon Slush

Forget the chore of blenders with ice cubes or the obligation to scrape your tray in the freezer every half hour: simply pour in some lemonade and the machine takes care of the crystallization. Before the Slushi, I had to scrape my preparation in the freezer every 30 minutes with a fork to avoid having a simple compact block. Now, you get an intensely fresh result with an intact citrus scent. The final consistency is fluid, ideal for sipping slowly with a straw under a bright sun.

Homemade Lemon Slush

Recipe by Camille Roos

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Course: Slush / GranitaCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

45

minutes

Total time

55

minutes

A delicious lemonade transformed into a perfect granita thanks to the Slush program, without any ice cubes to blend.

Ingredients

• 750 ml filtered water

• 200 ml freshly squeezed lemon juice

• 150 g granulated sugar (or cane syrup)

Instructions

• Squeeze the lemons to collect the juice. Filter the pulp if you want a very fluid final texture with a straw.
• Mix thoroughly the water, lemon juice, and sugar (about 13% sugar to avoid an ice block) until the crystals are completely dissolved. Perfectly dissolved sugar acts as an antifreeze, preventing the water from freezing into a block.
• Pour the preparation into the Ninja Slushi bowl, ensuring the level is well between the min and max marks.
• Select the Slush program. Let the machine run until you get a drinkable granita texture with a straw, then serve immediately.

Sugar-free version

Sugar-free version : Replace classic sugar with allulose. It is one of the few sweeteners that reproduces the antifreeze effect of sugar, essential so that the slush does not turn into a hard block.

The crucial importance of sugar (and the right ratio)

Behind the counter, the most frequent mistake I see with citrus granitas is the desire to reduce sugar to a minimum to make the drink healthier. On a Ninja Slushi, this is the best way to see your bowl lock up. The secret of a well-frosted drink is that sugar serves as a mechanical antifreeze: it lowers the freezing point of water. For this lemon classic, I aim for about 13% to 15% sugar relative to the total volume. Without this ratio, the crystals bond together and the machine will stop turning, indicating an error code, because the mixture becomes too compact. If you taste your lemonade before pouring it, it should seem slightly too sweet at room temperature, as the cold numbs some of our taste buds. Don’t hesitate to adjust with a dash of liquid cane syrup if you find that your preparation is struggling to reach a homogeneous consistency.

Why I avoid the blender and ice cubes

For years, I have been asked for methods to reproduce a granita effect with a simple blender. The fundamental problem of the blender with ice cubes is that the ice water greatly dilutes the fruit aromas. Furthermore, the structure melts in a few minutes and separates very quickly into two phases: a layer of water at the bottom and a tasteless dome on top. With the Slushi and its dedicated program, we start from a pure liquid base that crystallizes uniformly without any addition of solid water. The temperature is constantly maintained by the auger, which ensures your drink remains smooth and perfectly bound from the first to the last glass. Simply remember to filter your lemon pulp well before starting the cycle: large pieces could clump together and disturb the delicate churning that gives this professional result.

Do you prefer your slush with classic yellow lemon or with a touch of lime and mint?

Frequently asked questions

Can I use store-bought bottled lemon juice?

Yes, it is entirely possible and very convenient. Just make sure to check the sugar content of the juice so you don’t overdose the added sugar in the recipe.

How long does it take for the texture to be perfect in the Slushi?

On the Slush program, count about 45 minutes, although it depends on the temperature of your liquid at the start. With ingredients coming out of the fridge, it often sets faster.

My Slushi lights are flashing and the auger stops, what should I do?

This is the typical sign of a lack of sugar, your preparation has frozen into a block too hard for the auger. Let it melt for a few minutes, add a little cane syrup to lower the freezing point, and restart the cycle.

How to store leftover lemon granita?

The appliance keeps the drink at the right temperature for hours. If you need to store leftovers for the next day, transfer it to an airtight container in the freezer, but it will lose its flexibility: you will have to let it melt slightly and scrape it by hand.