Kiwi Strawberry Slushie
A vibrant, icy blended mocktail that combines the bright tartness of kiwi with sweet strawberries. This slushie is perfect for warm days, requiring just fresh fruit, simple syrup, ice, and a quick blend. Serve immediately for the best slushy texture and refreshing citrus-like bite.
Steps
Before you start
- Chill serving glasses in the freezer for at least 15 minutes before serving
- Use fresh, ripe fruit (kiwis should yield slightly to pressure, strawberries should smell fragrant)
- Have simple syrup made and cooled, or use store-bought
Prepare fruit
- Peel kiwis and roughly chop into 1-inch pieces.
- Hull strawberries and halve any large ones.
- Place prepared fruit in your blender.
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Ready when: Fruit is chopped and ready to blend
Tip: Ripe fruit blends more smoothly and yields sweeter slushies with better flavor
Add liquid and sweetener
- Pour the cooled simple syrup and cold water into the blender with the fruit.
- Add the ice cubes and optional lime juice for brightness.
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Ready when: All ingredients are in the blender
Tip: Cold water prevents the slushie from becoming too warm and losing its icy texture
Blend until slushy
- Blend on high speed for 45–60 seconds, until the mixture is smooth and icy with a thick, slushy consistency.
- The texture should resemble a granita—thick enough to hold a spoon upright but still pourable.
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Ready when: Slushie is uniformly smooth with visible ice crystals, no large fruit chunks
Tip: Blend in short pulses if your blender struggles; overblending melts the ice and makes it watery
Serve immediately
- Pour the slushie into chilled glasses.
- Serve right away with a sturdy spoon or thick straw.
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Ready when: Slushie is poured and ready to drink
Tip: Serve immediately—slushies melt quickly as the ice breaks down and the drink warms
Good to know
Tips
- For a less sweet slushie, reduce simple syrup to 3 tablespoons (45 ml) and taste before serving
- Freeze fruit in advance for extra-thick slushies: freeze chopped kiwis and strawberries for at least 2 hours, then blend with half the ice and all the liquid
- A high-powered blender (like a Vitamix) will achieve the smoothest, most uniform slushy texture in less time
- Layer the slushie in clear glasses and serve with a fun garnish like a fresh mint sprig or kiwi slice for presentation
Make ahead
You can prepare the fruit (peel and chop) up to 4 hours ahead and store it in an airtight container in the refrigerator. Blend and serve immediately for the best slushy texture.
Storage & reheating
This slushie is best served immediately. If you have leftovers, cover and refrigerate for up to 2 hours, though the texture will be more like a smoothie as the ice melts. Do not freeze—the blended fruit will separate.
Substitutions
- fresh strawberries, hulled → Fresh raspberries or blackberries. Use the same weight; raspberries will give a tarter, slightly earthier slushie with a more delicate texture
- simple syrup (1:1 sugar to water) → Honey or agave nectar. Use 3 tablespoons (60 ml) honey or agave for the same sweetness; mix with a little water before adding to blend smoothly
- cold water → Coconut water or sparkling water. Coconut water adds tropical notes; use sparkling water for extra fizz, though the slushie will be slightly less thick
- kiwifruit, peeled and roughly chopped → Green grapes or honeydew melon. Use the same weight; both provide tartness and sweetness, though less distinctive than kiwi
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