Carrot, Clementine & Pineapple Ginger Slush
An icy orange-gold blend of pineapple, tangerine, carrot, and ginger with a smooth pourable texture for sunny brunches.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.49°Brix
- kcal per serving
- ~145kcal per servingest.
- (25 ratings)
- 4.5(25 ratings)
Ingredients
Serves 8
- Tangerine Juice500 ml
- Fresh Carrot Juice350 ml
- Pineapple Juice950 ml
- Fresh Ginger Juice30 ml
- Simple Syrup 2:160 ml
Method
- 1
Chill the juices
Refrigerate the tangerine, carrot, pineapple, and ginger juices, along with the simple syrup, until cold.
- 2
Mix the base
Combine the tangerine juice, fresh carrot juice, pineapple juice, fresh ginger juice, and simple syrup in a large pitcher. Stir until evenly blended.
- 3
Churn until icy
Pour the mixture into the slush machine and run according to the machine directions until thick, smooth, and pourable.
- 4
Serve cold
Pour into chilled glasses and serve immediately while the texture is at its best.
Tips
- Start with well-chilled juices so the mixture thickens faster and keeps a cleaner fruit flavor.
- Stir the base before pouring; carrot juice can settle at the bottom of the pitcher.
- If using fresh-pressed juice, strain out excess pulp for a smoother machine texture.
- Serve in chilled glasses right after churning for the best icy consistency.
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