Sunset & Sea Slushi Twist
Ingredients
Vessel 1: Raspberry Lemonade
2 Servings
Raspberry lemonade* - 480 ml
4 Servings
Raspberry lemonade* - 960 ml
6 Servings
Raspberry lemonade* - 1.44 litres
Vessel 2: Indigo Coconut
2 Servings
Coconut water - 320 ml
Cold water - 80 ml
Butterfly pea flower syrup - 60 ml
4 Servings
Coconut water - 640 ml
Cold water - 180 ml
Butterfly pea flower syrup - 120 ml
6 Servings
Coconut water - 960 ml
Cold water - 300 ml
Butterfly pea flower syrup - 180 ml
Instructions
Butterfly Pea Flower Simple Syrup (make ahead — yields extra)
Stir 240 ml hot water and 200 g caster sugar together until dissolved. Add 15 g dried butterfly pea flowers and 600 ml cold water; stir, steep, then strain out the flowers and cool before using.
Step 1
Pour the raspberry lemonade into Vessel 1.
Step 2
Add the coconut water and cold water to Vessel 2, then stir in the butterfly pea flower syrup to combine.
Step 3
Select the DUAL SLUSHASSIST button in the centre of the control panel to activate SLUSHASSIST in both vessels. The unit will sense ingredients for 10–15 minutes and set the texture, showing BLUE on the temperature range.
Step 4
Once the frozen drinks reach optimal temperature, the unit will beep, all LEDs will turn solid BLUE, and the READY indicator will light up. Adjust as needed with the temperature control buttons.
Step 5
Place a glass in the centre of the drip tray and dispense by gently pulling the middle handle while spinning the drip tray with the front wheel. Release the handle when the glass is ¾ full.
Step 6
Garnish with dehydrated lime and a chilli-lime rim, and serve immediately.