Pro tips for perfect slush

Sugar controls the texture. Aim for roughly 120–160 g of sugar per litre of mix — too little and it freezes solid, too much and it never sets.

Diet and sugar-free drinks won't slush properly — the machine needs about 8 g of sugar per 250 ml. Help them along with a splash of syrup or juice.

Alcohol works like antifreeze. Keep the whole batch below about 10% ABV — roughly 1 part spirit to at least 3 parts mixer — or it will never freeze.

Cold in, cold out. Chill juices, milk and syrups in the fridge first — cold ingredients freeze faster and give a smoother texture.

Give the machine a head start: let it run and chill for 10–15 minutes before pouring in the mix, so the bowl is already cold.

Never fill past the max line — the paddles need room to churn the slush evenly.

Blend chunky ingredients (fruit, candy bars, cookies) into a smooth liquid before adding them — the machine churns, it doesn't crush.

Using fizzy drinks? Let them go flat first (or stir the bubbles out) — carbonation expands and messes with the texture.

Be patient with big batches or warm rooms — the first beep can mean 'frozen enough', not 'as thick as it gets'. Let it churn longer for a firmer slush.

Too thin? That's usually too much water or too little sugar — stir in a little syrup or juice and let it keep churning.

Frozen rock-hard or grainy? Add a splash of room-temperature liquid and lower the freeze level a step.

Always stir the mix well before pouring it in — otherwise syrup can sink to the bottom and freeze unevenly.

Use the temperature arrows to tune the texture — down for a sippable slush, up for a thick, spoonable one.

Keep the program running until every glass is poured — the slush dispenses more easily and cleanup gets much simpler.

Add zest, garnishes and toppings after freezing, straight into the glass — full aroma without watering anything down. Chilled glasses keep it slushy longer.

Rinse and clean right after use — dried residue is stubborn and can affect the taste and texture of the next batch.