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Fruit Slush

A refreshing frozen treat made with real fruit and natural sweeteners. This slush delivers bright, natural fruit flavor without any artificial ingredients or complicated blending techniques. Perfect for hot afternoons, entertaining crowds, or keeping your freezer stocked with a healthier frozen dessert option.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups frozen fruit strawberries, peaches, raspberries, or a mix
  • 1 cup fresh fruit juice orange, pineapple, or apple
  • 1/2 cup granulated sugar or honey, maple syrup, or agave
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water
  • Pinch of salt

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Large shallow baking dish or container
  • Fork or ice cream scoop
  • Freezer-safe storage container with a lid

Method
 

  1. Pull your frozen fruit from the freezer and let it sit on the counter for 2 minutes to soften slightly for easier blending.
  2. Pour the fruit juice into a blender first, then add the sugar.
  3. Pulse the juice and sugar together for about 10 seconds until the sugar dissolves and the mixture becomes slightly opaque.
  4. Pour the softened frozen fruit into the juice mixture in two batches to prevent overloading your blender.
  5. Blend on high speed for 30 to 45 seconds, stopping to scrape down the sides as needed. You're looking for a thick, granular texture that resembles wet snow, not a completely smooth puree.
  6. Pour in the lemon juice and water, then pulse a few more times to combine.
  7. Taste and adjust: if it's too sweet, add more lemon juice; if it's too tart, add a touch more sugar; if it's too thick, add a tablespoon of water at a time.
  8. Transfer the slush to a shallow baking dish or freezer-safe container in a single layer.
  9. Place the container in the freezer for 3 to 4 hours, stirring every 30 minutes with a fork to break up ice crystals. This stirring step keeps the texture smooth and slushy instead of rock-solid.

Notes

Stir your slush every 30 minutes for the first 2 hours of freezing to achieve perfect texture. Use a combination of sweet and tart fruit for the most balanced flavor. Slush keeps beautifully in the freezer for up to two weeks in a freezer-safe container. If it freezes too solid, let it sit at room temperature for 2 to 3 minutes before scooping.