Fruit Slush Mix

This is a make-ahead freezer trick worth knowing. You cook up a simple citrus syrup with orange juice, pineapple juice, and lemon juice, freeze it into ice cube trays, and stash the cubes in bags for up to six months. When you want a fruit slush, just fill a glass with cubes, pour ginger ale over the top, and wait about 15 minutes while they melt into a slushy, fizzy drink.

The sugar syrup base keeps the cubes from freezing rock-solid, so they break down into that slushy texture instead of staying like regular ice. That’s the whole trick.

Great for summer parties, backyard cookouts, or just keeping in the freezer for a quick cold drink on a hot afternoon.

Pro Tips

• Dissolve the sugar completely before adding the juices. Any undissolved sugar will make the cubes gritty.
• Let the mixture cool to room temperature before pouring into ice cube trays. Hot liquid can crack plastic trays.
• After 15 minutes with ginger ale, give it a good stir to break up the cubes. You want a slushy consistency, not chunks floating in soda.
• Label the freezer bags with the date. These hold well for six months but lose flavor after that.

Variations

• Mash in ripe bananas before freezing for a creamier, tropical slush.
• Swap ginger ale for lemon-lime soda or sparkling water for a less sweet version.
• Add a splash of coconut rum to the glass for an adults-only frozen cocktail.