Melon and Basil Slushie in the Ninja Slushi

Forget the chore of freezing melon cubes in advance like with a classic blender, the machine transforms the fruit purée directly into a frozen drink. I had to add a bit of syrup on my first try: the melon’s water diluted the sugar too much for it to freeze properly. The result is a very refreshing mixture, with that aromatic herb scent that highlights the sweetness of the flesh. It’s ideal for serving a cold glass to your guests, with a very pleasant grainy texture to sip through a straw.

Melon and Basil Slushie in the Ninja Slushi

Recipe by Camille RoosCourse: Slush / granitaCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

45

minutes

Total time

55

minutes

A summer melon and basil granita prepared without crushed ice. The machine takes care of frosting the fruit purée directly for a perfect result.

Ingredients

• 600 ml melon purée (about 1 small melon blended and strained)

• 250 ml water

• 100 ml cane syrup (or honey)

• 50 ml fresh lime juice

• A few fresh basil leaves

Instructions

• Peel and seed the melon, then blend it finely with the basil leaves, water, lime juice, and cane syrup. Strain if you want to remove the fibers: blending finely and straining prevents pieces from clumping on your appliance’s auger.
• Pour this liquid mixture directly into the bowl, ensuring the level exceeds the minimum mark (here you will have about 1 litre). Note that the syrup provides the essential sugar for the liquid to form a real slush without freezing into a hard block.
• Select the Slush program and let the machine run for about 45 minutes until you reach the desired granita texture, drinkable through a thick straw, then serve immediately.

Melon-vodka cocktail version

Melon-vodka cocktail version : Add 120 ml of vodka directly to the mixture in the bowl and select the Frozen Cocktail program for a summer version for adults. Remember that alcohol should be consumed in moderation.

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The right balance for a perfect melon granita

Melon is a fruit full of water, which requires special attention when using it in a frozen drink machine. Without a sufficient sugar intake, the preparation will simply freeze into a rigid block on the cold wall, and the auger might struggle. This is why you must add at least 100 ml of syrup, even if your fruit already seems sweet to the taste. This sugar acts as a natural antifreeze and guarantees that fluid consistency for the straw. Also, remember to strain your purée well if the fruit is very fibrous. A smooth preparation transforms much faster and gives a much more consistent mouthfeel than juice with thick pulp. If you use honey instead of cane syrup, make sure to dilute it well in lukewarm water before adding it to the blender to prevent it from seizing when it contacts the cold elements. You can certainly take a look at my Watermelon Slushie for the Ninja Slushi recipe to see how I handle other very watery fruits.

Why I gave up the blender method for this drink

Before having my dedicated appliance, I often prepared this recipe by freezing my fruit pieces in advance, or by blending fresh flesh with crushed ice. The problem is that crushed ice dilutes the taste of the basil and lemon, making it all a bit bland. With frozen cubes, you had to plan the day before and the blender often struggled to break the toughest pieces. With the Ninja Slushi, the principle changes completely: you prepare an intense flavored liquid at room temperature, and it is the constant cold stirring that creates the granita. This way, you keep all the aromatic power of the ingredients without ever adding water in the form of ice cubes. Besides, if you like this flavor profile, you should also try a simple Homemade Lemon Slushie, which relies on the same antifreeze syrup principle, but with much more pronounced acidity. The only rule is to always respect the minimum fill level of the bowl so that the liquid sufficiently covers the cooling cylinder.

Have you tried this recipe with other varieties, like watermelon?

Frequently asked questions

Can I make this slushie with a less ripe melon?

Yes, but a less ripe melon contains less natural sugar. You will probably need to taste your preparation before pouring it into the bowl and slightly increase the dose of syrup so that the whole thing doesn’t freeze into a block.

Why is my machine flashing after 20 minutes with this recipe?

This happens if the liquid starts to freeze too much, forming a solid layer that slows down the auger. Immediately add a little syrup, which will melt the block and restart the movement.

Can I prepare the liquid the day before?

It is even recommended. A liquid taken out of the refrigerator will set much faster in the bowl, reducing the waiting time to about 20 or 30 minutes.