Raspberry Slushie in the Ninja Slushi

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 ice preserves the intensity. What is nice here is the purity of the taste: you keep all the tangy freshness of the berry without ending up with a watery drink. The result is particularly refreshing and holds up perfectly cold for the end of a meal.

Raspberry 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

An intense raspberry granita, prepared directly in the Ninja Slushi for a perfect consistency from start to finish, without the chore of using a blender.

Ingredients

• 250 ml raspberry puree or coulis (strained, seedless)

• 100 ml freshly squeezed lemon juice

• 150 ml cane sugar syrup

• 500 ml water

Instructions

• In a pitcher, mix vigorously the raspberry puree, lemon juice, cane syrup, and water. The sugar in the syrup is vital: under 5g/100ml, the mixture freezes solid and blocks the auger.
• Pour the preparation into the Ninja Slushi tank, checking that the level is well between the min and max marks (about 1 litre in total).
• Select the Slush programme and let the machine churn for about 40 to 45 minutes until a smooth, frosty texture is achieved, drinkable with a straw.

Raspberry Frosé version

Raspberry Frosé version : Replace the water with 500 ml of a fruity rosé wine and select the Frozen Cocktail programme.

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The sugar-to-fruit ratio for a successful granita

Through my tests with berry coulis, I quickly noticed that you cannot just pour blended fruit and water into the Slushi. Raspberries have a lot of flavour, but they are not rich enough in natural sugars to stop the mixture from solidifying completely. This is why cane syrup is essential to the recipe. It acts as a natural antifreeze so the auger keeps turning without strain. I generally aim for around 100 g of sugar per litre of final preparation, which includes the syrup and the natural sugar from the coulis. If you have tried my Watermelon Slushie for the Ninja Slushi recipe, it is the same principle. Also, take the time to strain your raspberries: this prevents the seeds from scratching the steel tank or blocking your straws.

Adjusting the consistency and storing leftovers

With the Slush programme, the machine manages the freezing process itself, but depending on the initial temperature of your ingredients, the time can vary. My tip for faster service is to keep the pitcher in the refrigerator for a good hour before filling the tank. Once you get that beautiful ribbon of granita, the appliance switches to keep-cool mode. It is very practical if you are hosting: the texture stays identical for hours. However, if you have not consumed everything, do not let the tank run empty. I recommend pouring the leftovers into an airtight container in the freezer. You will just have to scrape it the next day or quickly loosen it up in the blender with a splash of water to fix it.

Did you make this recipe with fresh garden raspberries or store-bought coulis?

Frequently asked questions

Why is my machine beeping and flashing after 15 minutes?

It is a sign that the mixture is hardening too quickly and blocking the auger. This happens if the raspberry puree is not sweet enough. Add a little syrup diluted in water and restart the programme.

Can I use whole frozen raspberries directly in the tank?

No, the Ninja Slushi is not a blender and does not have blades for grinding. You must first blend and strain your raspberries to make a smooth coulis before putting it in the machine.

Does this recipe fit in the tank of the small FS301 model?

Absolutely. This preparation makes about 1 litre in total, which sits perfectly between the min and max marks of all models in the range.