Kiwi Mint Slush | Bright, Herbal & Refreshing
Fresh kiwi and mint blended into a vivid green slush—bright, herbal, and refreshing.
Prep 5–10 min Ready ≈15–45 min GSEICE range 0.5–2.3 L Keep sugar ≈10–14%
Kiwi Mint Slush
Blend ripe kiwi with fresh mint, add syrup and lime, then freeze in the GSEICE HS3L on Frozen Juice until fine, ribbon-like crystals form. Serve immediately for peak texture.
Servings • Ingredient Matrix
| Ingredients | 2–3 Servings | 4–6 Servings | 6–8 Servings |
|---|---|---|---|
| Kiwi purée peeled, blended smooth | 1 cup (~4 kiwi) | 2 cups (~8 kiwi) | 3 cups (~12 kiwi) |
| Cold water | 1 cup | 2 cups | 3 cups |
| Fresh mint leaves blended or muddled | 6–8 leaves | 12–16 leaves | 18–24 leaves |
| Simple syrup (1:1) | 3 tbsp | 6 tbsp | 9 tbsp |
| Lime juice | 1 tbsp | 2 tbsp | 3 tbsp |
| Finishers optional | Mint sprig · kiwi slice · crushed ice | ||
Guidance: total input range for the 3L GSEICE slushy maker is 0.5–2.3 L. For real-fruit purées, start around 1.0–2.0 L per batch; keep total sugar near 10–14%.
Directions
- Prep fruit. Peel ripe kiwi; blend until smooth. Lightly bruise mint.
- Mix base. Combine kiwi purée, cold water, mint, simple syrup, and lime juice; chill if possible.
- Load & set. Pour into HS3L (≤ ~2.3 L). Select Frozen Juice.
- Freeze. Run until the flow slows and falls in smooth, ribbon-like strands (~15–45 min, batch/temp dependent).
- Serve. Dispense into glasses; garnish with a mint sprig or kiwi slice. Serve immediately.
Tips
Kiwi ripeness
Fully ripe kiwi gives better sweetness and texture; adjust syrup as needed.
Mint balance
Blend part with the base for aroma; keep a few leaves for garnish.
Speed up
Pre-chill the base and use smaller batches for a faster set.
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