Watermelon Hibiscus Strawberry Lychee Slush Cooler Step-by-step instructions

Before you start

Before starting, chill the watermelon and strawberries in the refrigerator for at least an hour if possible—this ensures the slush is extra cold. Drain the canned lychees thoroughly.

Grate the coconut white chocolate using a box grater and set aside. Have the whipped coconut cream ready, either homemade or store-bought. Prepare a crystal glass or two, depending on servings.

Instructions

Prep and Blend

1. 1Prep the Fruit and Chocolate
   Slice the watermelon into wedges and then dice into cubes. Hull the strawberries and quarter them. Drain the lychees if using canned. Grate the coconut white chocolate on a box grater into a bowl of fluffy curls.
   Look for Fruit is uniformly diced, and the chocolate curls are light and airy.
   Tip Chill the watermelon and strawberries beforehand for a colder slush.
2. 2Combine in Blender
   Add the watermelon cubes, strawberries, lychees, lime juice, and ice to a blender pitcher. Lock the lid in place.
   Look for The pitcher is filled about three-quarters full.
   Tip If the blender struggles, add a splash of cold water to help it blend.

The fruit is diced and the chocolate is grated. The blender contains watermelon, strawberries, lychees, lime juice, and ice. The mixture is thick and crimson after blending, with a smooth texture.

Blend to Slush

3. 3Blend Until Smooth
   Blend on high until the mixture is thick and smooth, with a swirling vortex visible through the pitcher. Stop and scrape down the sides if needed.
   Look for The slush is uniformly crimson and has a thick, pourable consistency.
   Tip Blend in short pulses first, then run continuously for a smoother texture.

The blender runs until a vortex forms and the mixture is uniformly blended. The slush is thick, frosty, and pourable, with no ice chunks visible. Take a moment to check the color, texture and aroma before you move on to the next step.

Garnish and Serve

4. 4Assemble and Serve
   Pour the slush into a crystal glass. Top with a generous spoonful of whipped coconut cream. Garnish with a small watermelon triangle and a sprig of fresh mint. Serve immediately.
   Look for The cream sits atop the crimson slush, with the watermelon triangle and mint adding color.
   Tip For a prettier presentation, rim the glass with extra grated chocolate before pouring.

The slush is poured into a glass, topped with whipped coconut cream, and garnished with a watermelon triangle and mint.

The drink is visually appealing and ready to serve. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overblending, which can make the slush too thin and watery. Blend just until the mixture is smooth and thick. Another issue is using warm fruit, which results in a less frosty drink—chill the fruit first.

Also, be sure to drain canned lychees well; excess syrup can make the drink overly sweet and thin. Finally, do not skip the lime juice—it balances the sweetness and adds necessary brightness.

How to tell it’s done

The slush is done when it is thick, smooth, and pourable, with no large ice chunks remaining. It should be a deep crimson color and have a frosty, icy texture.

The blend should be uniform, with the fruit fully incorporated. If it seems too thick, add a splash of cold water or lime juice and blend again. The final drink should be cold and refreshing, with a creamy topping.