DIY Slushies to Beat the Heat and Slurp Away Your Brain Freeze Ice Cream & Dessert Cravings

The cruel heatwave plagues the plains and some parts of the country, and perhaps you are missing your baraf ka gola? But you also think you will melt into a puddle before your hands can grab onto one ice lolly from your local ice lolly seller. Stay indoors, and try the deconstructed ice lolly, or slushy, which, with a little pressure, can turn into a delicious ice lolly too. Sounds, intriguing? Here are some recipes to get started with your dessert cups, jars or glasses. You will need a high-powered blender for these recipes because ice is involved.

Strawberry Slushie

(Serves 4)

Ingredients

• 450 gm strawberries (chopped into small pieces)
• 2 tsp honey
• 1 tbsp lemon juice
• 1/2 tsp vanilla
• 500 gm ice

Note: You can substitute strawberry for an equal measure of any other fruit like raspberry, blueberry, or blackberry.

Instructions

1. Plug in a blender. Add strawberries, honey and the lemon juice. Blend until pureed and smooth. If too thick add a little ice water, then blend again.
2. Do a taste test and adjust ingredients to your liking. It should be sweet and slightly tangy.
3. Add the ice cubes in three batches. Blend each time, for 30 seconds or so. This time, the mixture must be thick and slushie-like. Keep blending until it's smooth.
4. Divide the slushie between martini glasses, dessert glasses or small bowls and eat with a spoon.

Watermelon slushie

(Serves 4)

Ingredients

• 1.5 kg worth of diced watermelon (seedless and frozen for at least 24 hours prior)
• 4 tbsp honey (adjusted to taste)
• 30 ml lime juice
• ¼ cup basil or mint leaves
• 60 ml water

Instructions

1. Defrost the watermelon first. Let it sit outside for a couple of minutes for the ice to thaw. Then dump the watermelon into your trusty blender, add the honey (as per your sweetness requirement), lime juice, mint or basil leaves and water. Blend until smooth.
2. The watermelon will break down and slowly take on a thick consistency of slushies. Stop the blender to check this. If it's too thick for you, add a little water, not too much otherwise it'll become a smoothie.
3. Divide between four glasses. You could heap it into dessert cups also. Optional: Top with basil or mint leaves. Eat with a spoon.

Powdered Drink slushie

(Serves 4)

Ingredients

• 300 ml club soda (chilled)
• 100 gm sugar
• 1/2 tsp drink mix powder
• 1 kg ice cubes

Instructions

1. Add all the ingredients and half the ice in a blender. Blend for a while, and check the contents to see if it is thick.
2. Then add half of what’s left of the ice and blend for half a minute. Add the rest of the ice and blend again for 30 seconds. Your slushie is ready to be served in glasses, or cups. Eat with a spoon or a big straw.

Cola Slushie

(Serves 4)

Ingredients

• 1.5 litres Cola (any brand)
• 16 large ice cubes

Instructions

1. Pour 700 ml of Cola into an empty ice cube tray. Place in the freezer for at least 4 hours – it should be completely frozen.
2. Place the remaining Cola in the refrigerator to chill.
3. Once the Cola in the ice cube tray has frozen, transfer the frozen Cola to your blender.
4. Then pour the chilled Coke from the refrigerator into the blender along with the 16 ice cubes.
5. Blend until well combined, then transfer to tall glasses and serve with a spoon or straw.

Matcha Slushie

(Serves 4)

Ingredients

Matcha Ice Cubes

• 1 litre water
• 50 gm matcha green tea powder (the more matcha you use the more bitter it will be)

For the Slushie

• 1 kg matcha ice cubes
• 475 ml cold water
• 60 ml honey

Instructions

For the Matcha Ice Cubes

1. In a glass jar, add the matcha green tea powder and cool water.
2. Seal with a lid and shake vigorously to remove any clumps and froth it well.
3. Pour the matcha green tea mixture into an ice cube tray.
4. Place in the freezer until solid. Once frozen, prepare to make the slushie.

For the Slushie

1. Put the matcha ice cubes, cold water and sweetener in a blender. Cover and blend until a slushie consistency is attained.
2. Add more cold water, if it’s too thick. Be careful not to over-blend or it will become too runny. If that happens, add more matcha ice cubes.
3. Pour into the glass jars and serve immediately (or it will lose the texture)