Sugar and alcohol in slush: the simple rules
How much sugar and alcohol a slush machine can handle, how to convert your favourite cocktail into a slush, and how to sweeten without ruining the texture.
4 min read
The sugar window
Aim for 120–160 g of sugar per litre of finished mix. That's about the level of a regular soda. Below it the slush turns hard and icy, above it the slush stays runny.
The alcohol ceiling
Keep the whole batch below roughly 10% alcohol. For a 2 litre machine that's about 500 ml of 40% spirit at the very most, and less if you also use liqueurs or wine.
Turning a cocktail into a slush
A classic cocktail is far too strong to freeze. Keep the ratio of spirit, citrus and sugar, then add 2–3 times the volume in cold water or juice. That dilution replaces the ice you'd normally shake with.
Make your own sugar syrup
Dissolve equal weights of sugar and water over low heat and cool it. Simple syrup mixes evenly, unlike granulated sugar that sinks to the bottom of a cold mix.
Quick answers
- Can I use honey or agave?
- Yes, but they're sweeter than sugar by weight. Use about three quarters of the amount and dilute them in warm water first.
- Is there a calculator for this?
- Yes. The free Will-it-freeze calculator on Slush Bible estimates sugar and alcohol for your exact ingredients.
