Blue Raspberry Slushie Mocktail Recipe
I use simple kitchen tools and common ingredients to make this sweet, icy blue drink. It’s alcohol-free and quick to mix for parties or just a fun treat at home.
Equipment
- Blender: I stick with a standard countertop blender to crush the ice and blend everything together.
- Measuring cups and spoons: Getting the measurements right helps each flavor come through and keeps the texture slushy, not watery.
- Tall glasses: I love serving this in clear glasses to show off that electric blue color.
- Spoon or straw: A thick straw works best, but sometimes I just use a spoon to scoop up the icy bits.
- Ice cube tray: I usually freeze my own ice for the freshest cubes.
Ingredients
- 2 cups ice cubes fresh ice makes the best texture
- 3/4 cup cold water
- 1/2 cup blue raspberry syrup store-bought or homemade, either works
- 1/4 cup lemon-lime soda I usually grab Sprite or something similar
- 1 tablespoon fresh lemon juice optional, for a little extra tartness
- Blue food coloring optional, if I want a deeper blue shade
- Fresh raspberries or lemon slices for garnish
Instructions
- I fill the blender with ice cubes.
- Next, I pour in the cold water and blue raspberry syrup.
- If I’m feeling bold, I’ll add a few drops of blue food coloring for a brighter blue.
- Then I blend on high speed until the ice is totally crushed and the mix looks nice and slushy.
- I pour in the lemon-lime soda and lemon juice (if I’m using it), then pulse the blender a few more times to mix it all up.
- I pour the slushie into tall glasses right away.
- For garnish, I usually toss in some fresh raspberries or a lemon slice before serving.
Notes
I always serve the slushie right after blending. The ice melts pretty quickly, and the drink loses its texture if it sits too long.
Sometimes I want it sweeter, so I add a little more syrup. If I’m in the mood for a sharper bite, I’ll squeeze in extra lemon juice.
There are sugar-free syrups and diet sodas out there if I want a lower sugar mocktail. I try not to let the ice sit around before blending, since it can clump up and mess with the texture.
I keep leftover blue raspberry syrup in the fridge, tightly closed, so it’s ready for next time.