Ingredients:

  • 4 cups Filtered ice
  • 1/2 cup Cold water
  • 2 tbsp Ultra-fine caster sugar
  • 1 tbsp Freshly squeezed lime juice
  • 1/4 cup Blue Raspberry syrup
  • 1/4 cup Wild Strawberry or Cherry syrup
  • 1/4 cup Mango or Passionfruit syrup
  • 1/2 cup Rainbow gummy rings and ribbons
  • 1 tbsp Sour sanding sugar
  • 2 Neon-colored maraschino cherries

Instructions:

  1. Before blending, chill your fruit syrups in squeeze bottles to increase viscosity and prevent color bleeding.
  2. Combine the filtered ice, cold water, ultra-fine caster sugar, and lime juice in a high-speed blender.
  3. Pulse the blender repeatedly until the ice resembles fine, dry snow; avoid continuous blending to prevent a smoothie-like texture.
  4. Pour 2 tablespoons of the Blue Raspberry syrup into the bottom of two chilled glasses.
  5. Carefully spoon 1/3 of your ice mixture over the blue syrup until it forms a solid white barrier.
  6. Gently pour the Wild Strawberry syrup over the first ice layer. Add the next third of the ice, pressing down slightly with the back of a spoon to stabilize the layer.
  7. Repeat with the Mango syrup and the final portion of ice. The result should be three distinct bands of color visible through the side of the glass.
  8. Top the slush with the 1/2 cup of rainbow gummy rings and ribbons. The ice should be firm enough to support the weight of the candy.
  9. Sprinkle the 1 tbsp of sour sanding sugar over the top for a glittery effect.
  10. Place one neon colored maraschino cherry on top of each glass.
  11. Serve immediately with a wide diameter straw to accommodate the slush and the occasional small gummy piece.