A hard block of ice on one side, liquid on the other, and nothing coming out of the spout: this is the scenario that happened to me on my Ninja Slushi FS301 with a fruit juice I chose for its…
To save leftover frozen drinks, the ideal way is to leave them in the machine with the keep cold function if you plan to finish them during the day, or to melt them in the refrigerator to re-churn the next…
Forget the blender, which often separates liquids from ice: the continuous churning of the Ninja Slushi preserves the silkiness of the mango against the smokiness of the mezcal. In a blender, the sugar-acidity balance is diluted with crushed ice, whereas…
The herbaceous alliance of gin and the roundness of limoncello make this classic cocktail an excellent candidate for a frozen version in the machine. I wanted to transpose this tangy duo for long summer evenings. On the first try, the…
Preparing a kiwi slushie requires a small filtration step to prevent seeds from adding bitterness or blocking the machine. In a blender, seeds end up crushed and make the drink bitter; here, we strain before using the machine. The result…
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…
Inspired by the famous American Tropical Cream Slush, this homemade version balances the acidity of pineapple and the sweetness of coconut. I noticed during my first trials that coconut water alone froze too quickly and became very hard: adding sugar…
To avoid running the machine three times in a row, I prepare a neutral lemonade base that I color directly in the glasses by playing with the density of the syrups. I first tried making three separate batches, but the…
Finding the authentic taste of the famous blue slushie requires a good balance between fruit and sugars so that the machine textures the drink correctly. With a blender, I often ended up with diluted crushed ice; here, the drink remains…
No more crushed ice in the blender that melts in five minutes: the continuous churning of the machine gives this classic a real fairground granita consistency. Unlike the blender in the original recipe which dilutes the fruit, churning without added…