Taking a slush is a refreshing and healthy way to eat fruits in summer. Although the border between different types of ice cream is getting smaller and smaller, and we can play more with the textures of sorbets, ice cream and slushies, today we will look at the classic formula of a good slush. It seems that it is nothing more than a simple mixture of water, lemon and sugar, but it has its secrets.
Since the time when Nero sent his slaves to collect snow to mix it with fruits and honey, the technique has been quite perfected. Since the time when Nero sent his slaves to collect snow to mix it with fruits and honey, the technique has been perfected.
Do we know how to work the lemon? Does a strawberry slush make the same as a coffee one? How much sugar should be put? Can we give it our personal touch? Take note. Here are the 5 mistakes you make when you make homemade slush.
Remember that here at Snow Flow you will find the equipment needed for a wonderful time enjoying delicious frozen yogurts and slurpees, bring a new spark to your party or event.
- Do not distinguish between an iced coffee and a coffee slushy
Attention. If you find recipes for making slushies on the Internet and you see that the expert on duty prepares coffee and puts it in a glass with ice, you will be attending the elaboration of a great coffee with ice but not that of a slush. For that to happen, liquid coffee has to be turned into ice flakes and the same happens if you make it from lemon or other fruit. Do not use ice and attach it to the ingredients, but it will be the water of the ingredients themselves that will become ice. To do so, any mineral water is suitable. In the case of lemon and coffee we also need a previous cooking that we will explain later.
- Lemon slush: attention with heating the juice, with adding the white part of the citrus
To make a lemon slush, the most popular of those taken in Spain, you have to start from good lemons, about 4 for a kilo of product, which we will squeeze and reserve. In a casserole we put water and sugar. Although some recipes put up to 450 grams of sugar, it is advised reducing it to 80-100 grams to make it healthier. There are those who put dyes but the Italian expert does not see fit. If we don’t put on, it will be very white but very healthy.
The mixture is heated without boiling, only the heat that is necessary to emulsify the water and sugar at about 60 ° C, so that it is faster to temper it. You can also add lemon zest, but in that case, you should avoid including the white part of the citrus because it would be bitter. Once it has warmed and rested until room temperature is achieved, we add the juice of the squeezed lemons. It is very important not to heat the lemon juice because it will change its flavour, we take away acidity and add bitterness. It is removed and placed in the freezer.
- Do not stir the mixture several times when we are freezing it
Once we have everything ready to enter the freezer, be it lemon slush or any other, we have to keep in mind that we do not want to get a compact ice bar, much less. Therefore, we must remove the mixture every half hour breaks the large ice bar and put it back in the freezer. If we start at 20 or 30 minutes it is easy because it has hardly had time to freeze. It is the secret of slush, freeze, take out, stir … and so on.
We will do it with a little sharp fork or other utensil that is quite resistant. In this way, in 3 or 4 hours, we will get a texture of flakes of lemon ice, coffee or whatever. If we forget and we are frozen in a bar, we have a solution: Put it in a thermomix or powerful blender and shatter it.
- Coffee slush errors: should it be loaded; how much should it stand?
It is even possible to make it with coffee with milk. We pour it in a container and let it rest for about three hours until it is at room temperature. While it is warm, we put some sugar, about 150-200 grams per litre of coffee and put it in the freezer. Then we must remove it to fragment the ice every half hour several times until it reaches the desired texture. Then we serve it with liquor, with lemon skins “that cool a lot in summer” or with a little hazelnut.
- Attention to the combination of different textures when you make red fruit granita
The slush of red fruits is rich in vitamins and antioxidants, a wonder for the body, but attention because a strawberry is not the same as a blueberry. Each fruit has a different texture and reacts differently when you freeze it. Experts warn that the strawberry is delicate, therefore we should not freeze it because it would change its flavour and it would be as if it were cooked. It is better to use fresh strawberries and crush them without going through the freezer.
Instead, blueberries, blackberries, currants and raspberries can even be bought frozen. With a good Thermomix you can introduce fresh strawberries and frozen raspberries together and crush without problems. Once crushed, you add a little sugar, water and a pinch of lemon to highlight the acidity of the fruit. If you put 200 grams of red fruits, you have to play with about 200 ml of water. And above all, that the fruit is ripe.
Slushies must be balanced in every way, including that of the main ingredients: we cannot put the same amount of strawberries as blackberries. Darker tones are more intense. It’s like making a mixture of paint, if you put a lot of blue the purple will be more purple than if the predominant colour is red.
Remember that here at Snow Flow you will find the equipment needed for a wonderful time singing with your friends and relatives such as slushy machines to rent or buy.
