Blackberry Whiskey Sour Slush

Name: Blackberry Whiskey Sour Slush
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz fresh lemon juice (about 6 lemons, strained); 8 oz blackberry juice or blackberry purée (strained smooth); 6 oz simple syrup (1:1 sugar:water, pre-chilled); 28 oz water (pre-chilled); 2 oz honey (optional, for depth); Pinch of Angostura bitters (about 3 dashes)

By Lisa

Blackberry Whiskey Sour Slush: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

12 oz fresh lemon juice (about 6 lemons, strained)
8 oz blackberry juice or blackberry purée (strained smooth)
6 oz simple syrup (1:1 sugar:water, pre-chilled)
28 oz water (pre-chilled)
2 oz honey (optional, for depth)
Pinch of Angostura bitters (about 3 dashes)

Method

Strain fresh lemon juice through fine mesh to remove pulp; pre-chill all ingredients in refrigerator for 30+ minutes.
In a separate vessel, dissolve simple syrup completely into water, stirring well. If using honey, warm it slightly and mix into syrup first.
Pour lemon juice, blackberry juice, sweetened water, and bitters into the Ninja Slushi pitcher. Stir gently to combine. Do not exceed the 64 oz max fill line.
Set machine to Slush mode. Press start and allow 35–45 minutes to freeze. Texture is ready when the motor pitch rises and slush reaches a uniform consistency.
Dispense into chilled rocks glasses, garnish, and serve immediately.

Garnish: Fresh blackberry + lemon wheel on rim

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