You have to try this homemade version of the Strawberry Kiwi Slushie—inspired by the classic Sonic favorite. It blends fresh fruit into an icy, refreshing drink that’s perfect for kids, backyard parties, and hot summer afternoons.
Fun fact: the author’s first job was as a carhop at Sonic in Oklahoma, where slushies were a summer staple. That childhood favorite—Strawberry Kiwi Slush—was eventually removed from the chain menu, so this homemade version reproduces and improves upon the flavor with fresh ingredients and a simple blender method.
This recipe uses just a few ingredients—mostly fresh fruit—so it’s a lighter, more natural alternative to many store-bought slushes. It’s quick to make, easy to adjust for sweetness, and versatile enough to serve as a kid-friendly mocktail or transformed into an adult cocktail.
How to Make a Homemade Slushie
To make this Strawberry Kiwi Slushie, combine strawberries and peeled, quartered kiwi in a blender with water, sugar (or simple syrup), lemon juice, and ice. Blend until the mixture reaches a smooth, slushy texture. If you use frozen fruit, reduce the amount of ice you add to avoid over-thinning.
For example, when using two cups of frozen strawberries, one cup of ice is typically sufficient. If using two cups of fresh strawberries, plan on two cups of ice to achieve that icy, spoonable slush consistency.
Simple syrup is a convenient alternative to granulated sugar. It’s made by dissolving sugar in hot water and can be flavored with herbs like basil or mint for a creative twist. If you choose simple syrup for this recipe, use 1/4 cup simple syrup plus 1/4 cup water in place of 2 tablespoons of sugar and 1/2 cup water.
Taste and adjust sweetness as you go—start with the lower amount of sugar, blend, and add a touch more if you prefer a sweeter slush. A teaspoon or two of extra lemon juice can brighten the flavor if the fruit is very sweet.
What is the difference between a smoothie and a slushie?
The main difference is texture and base. Smoothies often include dairy or plant-based milks and yogurt, giving them a creamy, thicker mouthfeel. Slushies are more icy, relying on a higher proportion of ice and fruit to create a cold, granular texture rather than a creamy one.
Can I make slushies with alcohol?
Yes—slushies can easily be turned into cocktails. For an adult version, substitute some or all of the water with vodka (about 1/2 cup in this recipe) and blend. Keep in mind that alcohol lowers the freezing point, so a fully frozen texture may be slightly softer when spirits are used. Always serve responsibly and clearly label alcoholic versions if children are present.
More strawberry recipe ideas
If you love strawberries, keep exploring seasonal recipes that showcase fresh berries throughout the summer.
- Frozen Strawberry Cheesecake Bars – a no-bake frozen treat.
- Strawberry Pancakes with Cream Cheese Syrup – fluffy pancakes topped with a creamy strawberry syrup.
- Grilled Strawberry Lemonade – charred strawberries and lemons add depth to a classic lemonade.
- Strawberry Watermelon White Wine Slushies – a boozy slushy served straight from a hollowed watermelon is a fun party idea.
- Crispy Goat Cheese Strawberry Avocado Salad – a refreshing summer salad featuring strawberries and creamy avocado.
- Strawberry Bruschetta Baked Brie Bread Bowl – a party-ready appetizer with sweet strawberry bruschetta over melted brie.
Strawberry Kiwi Slushie
Ingredients
- 2 cups strawberries, fresh or frozen—stems removed
- 1 kiwi, peeled and quartered
- 1/2 cup water
- 2 tablespoons sugar (or 1/4 cup simple syrup)
- 1 tablespoon lemon juice
- 2 cups ice cubes (reduce to 1 cup if using frozen strawberries)
Instructions
- Add the strawberries and kiwi to a blender with the sugar, water, lemon juice, and ice.
- Blend for 30–60 seconds or until a slushy consistency has formed. Taste and adjust sweetness or lemon as desired.
Notes & Tips
- If using frozen strawberries, cut the ice amount in half to keep the slush thick but not overly diluted.
- Simple syrup can replace granulated sugar for faster dissolving and easy flavor variations. Use 1/4 cup simple syrup + 1/4 cup water instead of 2 tablespoons sugar + 1/2 cup water.
- For a boozy version, substitute 1/2 cup vodka for the water. Serve responsibly.
- To vary the flavor, add a few fresh mint leaves, a small splash of orange juice, or swap the kiwi for a ripe peach in late summer.
- Store leftovers in the freezer and re-blend briefly before serving if the texture becomes icy or separated.
Nutrition Facts (per serving)
Calories: 121 kcal | Carbohydrates: 30 g | Protein: 1 g | Sugar: 23 g | Fiber: 4 g | Vitamin C: 130 mg
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