Four Slushy Recipes That Will Cool Down Those Summer Afternoons

Mango slushy

Maybe it’s the Californian in me, but it just doesn’t feel like summer without a state fair: the poke of straw into the tender skin between your toes, the scent of onion rings gently settling in your hair, the dull ache of defeat as you try and fail to persuade a blue-ribbon goat to let you scratch it behind the ears. And, of course, the thrill of realizing you’re an adult with enough expendable income to finally purchase yourself a snow cone—followed, of course, by the immediate and inevitable structural failure of those little flimsy triangular cups. For what is summer without trying and failing to slurp up bright red syrup from your dusty forearm before it sticks in your elbow for the next few hours?

I’m sorry that I can’t recreate all of the above in the present circumstances. But I can help you make some pretty good snow cones (and slushies, and virgin cocktails….you get the picture. It’s hot and I haven’t scratched a goat in months).

Strawberry shaved ice

Strawberry Shave Ice

No paper cup required. (Seriously, what is the point of those?)


-20 strawberries, washed and chopped

-3 cups water

-1 cup sugar

-Ice (about 1 1/12 cups)



  1. Mix the strawberries, water, and sugar in a medium-sized saucepan and bring to a boil.
  2. Simmer the mixture for about 30 minutes, until the water has turned a cloudy red.
  3. Strain the syrup into a container and chill for two to three hours.
  4. When you’re ready to make your shaved ice, put ice in a blender and crush. To get closer to powdery ice, crush small amounts at a time.
  5. Pour as much syrup as desired over ice and eat with a spoon.


Raspberry Lemon Slush

Unlikely to turn your tongue blue (what flavor is “blue,” anyway?), but still delicious.


-2 cups frozen raspberries

-¼ cup lemon juice

-1 Tbsp. agave

-½ cup water

-Ice as needed

-Optional: A few leaves of crushed mint



  1. Mix frozen fruit, agave, and water in a blender. Add ice as needed, if you prefer a chunkier experience.
  2. Serve in a glass with a straw, adding an optional mint garnish to take it from “convenience store” to “convenience store with mint.” Makes one large glass or two smaller ones!


Mango Daiquiri

OK, I wish they sold these at the state fair. With thanks to CDKitchen for the recipe!


-1 ripe mango, peeled, pitted, and coarsely chopped

-¼ cup unsweetened pineapple juice

-2 Tbsp. fresh lime juice

-1 Tbsp. agave syrup

-1-2 cups ice cubes



  1. Combine mango, juice, and syrup in a blender and blend on high.
  2. Add ice gradually until it reaches the desired consistency. Makes two glasses!


Watermelon slushy

Basil Watermelon Booze-Free Margarita

Add tequila at your own discretion; I’m not your boss.


-1 ½ cups frozen strawberries

-1 cup watermelon cubes

-½ cup lime juice

-1 Tbsp. agave

-½ cup fresh basil leaves

-1-2 cups ice cubes


  1. Add strawberries, watermelon, juice, agave, and basil to blender and blend on high.
  2. Add ice gradually until it gets as chunky as you’d like it. Watch out for brain freeze!


Written by: Kat Jerich