Frozen drink tips & FAQ
How does a frozen concoction maker work?
Ice goes in the reservoir on top; liquids (and fruit or ice cream) go in the jar. The machine shaves ice into the jar, then blends — that’s what gives the fine, restaurant-style texture. Never put anything except ice in the reservoir.
What ice should I use?
Regular cubes that have been out of the freezer for 10–15 minutes, as the manuals recommend. Rock-hard ice straight from a deep freezer shaves coarser.
How much liquid?
Match your machine’s batch volume — see the batch ratio cheat sheet. Too much liquid is the #1 cause of watery or overflowing drinks.
How do I get a smoother or thicker texture?
- Pre-chill liquids and glasses.
- For thicker: Shave Only for a few seconds, then Blend Only. Frozen fruit or a scoop of ice cream also thickens.
- For thinner: add an ounce of liquid and Blend Only.
- Don’t over-blend — extra blending warms the drink.
How much alcohol should go in?
Keep spirits to roughly a third of the total liquid. More alcohol lowers the freezing point and the slush won’t set.
Can I make non-alcoholic drinks?
Yes. Replace the alcohol with the same volume of juice, soda or water so the ice ratio still works. See mocktails.
Can I use wine or beer?
Yes — try frosé or the beer-rita variation of the frozen limeade margarita. Add carbonated ingredients last.