Non Alcoholic Blue Raspberry Ninja Slushy for Kids and Parties

How to Make Non Alcoholic Blue Raspberry Ninja Slushy for Kids and Parties

1. 1

   Step 1: Make the blue raspberry base

   In a large measuring cup or pitcher, combine the blue raspberry syrup, cold water, fresh lemon juice, and simple syrup. Stir well until evenly mixed and taste; adjust sweetness with another tablespoon of simple syrup if needed.

   For this step

   • 1 1/2 cupsBlue raspberry syrup (store-bought or homemade)
   • 3 cupsCold water
   • 1/4 cupFresh lemon juice
   • 1/4 cupSimple syrup (1:1 sugar to water) — or adjust to taste
   
2. 2

   Step 2: Blend with ice to slushy consistency

   Fill a blender about halfway with crushed ice, then pour in roughly one-sixth of the blue raspberry base (for one serving) or do larger batches for multiple servings. Pulse on high until you reach a smooth, slushy texture — scrape down sides and pulse again as needed. Repeat until all servings are blended.

   For this step

   • 8 cupsCrushed ice
   
3. 3

   Step 3: Finish with a sparkling top

   Spoon the blended slushy into glasses about three-quarters full and gently top each with a splash (about 1–2 tablespoons) of chilled lemon-lime soda or club soda to add fizz. Stir gently once to combine so the slush keeps its texture and a light sparkle remains.

   For this step

   • 2 cupsChilled lemon-lime soda or club soda (for topping)
   
4. 4

   Step 4: Garnish and serve immediately

   Garnish each glass with a lemon slice or maraschino cherry and serve right away with a straw and a small spoon. For parties, keep extra base in the fridge and keep a supply of ice and a second blender for quick refills.

   For this step

   • 6 piecesLemon slices or maraschino cherries (garnish)
   
5. 5

   Step 5: Make-ahead and variations

   To prepare ahead, mix the blue raspberry base and chill up to 24 hours; do not add soda until serving. For a lighter version, swap half the syrup for extra water and increase lemon juice slightly; for a slushie punch, add frozen mixed berries for color and fruit bits.
   

1. In a large measuring cup or pitcher, combine the blue raspberry syrup, cold water, fresh lemon juice, and simple syrup. Stir well until evenly mixed and taste; adjust sweetness with another tablespoon of simple syrup if needed.
2. Fill a blender about halfway with crushed ice, then pour in roughly one-sixth of the blue raspberry base (for one serving) or do larger batches for multiple servings. Pulse on high until you reach a smooth, slushy texture — scrape down sides and pulse again as needed. Repeat until all servings are blended.
3. Spoon the blended slushy into glasses about three-quarters full and gently top each with a splash (about 1–2 tablespoons) of chilled lemon-lime soda or club soda to add fizz. Stir gently once to combine so the slush keeps its texture and a light sparkle remains.
4. Garnish each glass with a lemon slice or maraschino cherry and serve right away with a straw and a small spoon. For parties, keep extra base in the fridge and keep a supply of ice and a second blender for quick refills.
5. To prepare ahead, mix the blue raspberry base and chill up to 24 hours; do not add soda until serving. For a lighter version, swap half the syrup for extra water and increase lemon juice slightly; for a slushie punch, add frozen mixed berries for color and fruit bits.