I can still remember the very first time I heard about “slush puppies”. I was probably 8 or 9 years old, and all of a sudden I saw lots of kids in town walking around with these slurpy sweet refreshing drinks. A new sweet shop had opened up in town, and they were selling these frozen fruity drinks, that were basically a mixture of ice slush, sugar syrup and artificial flavouring. Nope – not the healthiest, but such a treat as a kid.
These days the thought of what was back then known as a “slush puppy” makes my teeth ache! So here is a somewhat “healthier” version. If you make the aquafaba topping, it does contain homemade sugar syrup, so skip on that and top with plain coconut cream if that’s a concern for you. But the slushie part is made from just 2 ingredients! These strawberry slushies with Italian meringue frosting are the perfect treat for these warmer summer evenings.
The slushies are made with just 2 ingredients: strawberries and kombucha. I wouldn’t recommend adding any additional sweetener as the strawberries are naturally sweet, and the aquafaba topping will add plenty of sweetness to the drink. If you’re making the slushies without the aquafaba and prefer them a little more on the sweet side, you could add a dash of agave or maple syrup to taste.
For the slushies, I like to use a vegan-friendly kombucha as it gives a lovely sherbet flavour and slight carbonated fizz to the drink. It also contains gut friendly probiotics which is helpful too! You can however, use pretty much any liquid of your choice here. Fruit juice such as apple juice will work well, or you could also use coconut water.
The same goes for the strawberries, you can sub these with another frozen berry or fruit if you have some that need using up. Why not try a blend of two fruits, such as strawberries and raspberries!
MAKING STRAWBERRY SLUSHIES AND ITALIAN MERINGUE – HERE ARE THE STEPS
This dish is broken down into two recipes;
1. MAKE THE ITALIAN MERINGUE TOPPING
I’ve outlined how to make Italian meringue in this comprehensive blog post but let’s go over the basic steps here;
PREPARE THE AQUAFABA: Take a large clean bowl, making sure it’s completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high heat for 10 minutes until soft peaks form.
PREPARE THE SUGAR SYRUP: Add the caster sugar and water to a saucepan and gently stir. Allow the mixture to sit for a minute until the sugar dissolves into a paste. If you aren’t using a candy thermometer, take a glass and fill it halfway with water, set aside for testing the sugar syrup later.
Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR the mixture throughout the entire process, just don’t be tempted – it will ruin the mix! You can use a wet pastry brush to brush down the edges if the sugar is sticking to the side of the pan – personally I haven’t found this necessary, as long as you have combined the sugar and water well before heating you should be good.
Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) – about 10-12 minutes. If you aren’t using a candy thermometer, see soft ball method of testing the syrup here.
2. MAKE THE STRAWBERRY SLUSHIES
Take the strawberries out from the freezer in advance and allow them to thaw slightly for 10-15 minutes. This makes it easier on for your blender to blitz them up.
Add the strawberries to a high speed blender along with about half of the kombucha (or liquid ingredient you’re using). Blend for about 2-3 minutes until smooth, adding the remaining kombucha little by little as needed.
Pour into glasses and serve immediately, topped with Italian meringue or on their own.
WHY MAKE THESE STRAWBERRY SLUSHIES?
- Plant-based and Vegan-friendly
- Summery and fresh
- The perfect balance of creamy and fresh
- Made with just a few ingredients
- Easy to make
- Free from animal derived products
- Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
OTHER RECIPES YOU’LL PROBABLY LOVE…
Strawberry Slushies (Vegan)
- 340 g frozen strawberries
- 250 ml kombucha or coconut water/apple juice
- ⅓ batch vegan Italian meringue optional
- Prepare the Italian meringue topping as per recipe above.
- Take the strawberries out from the freezer and allow them to thaw slightly for 10-15 minutes.
- Add the strawberries to a high speed blender along with about half of the kombucha (or liquid ingredient you're using). Blend for about 2-3 minutes until smooth, adding the remaining kombucha little by little as needed.
- Serve immediately, topped with Italian meringue or on it's own.