Mix the coconut purée, pineapple purée, and apple juice in a large mixing bowl until homogeneous.

Add the honey and beet sugar, and continue mixing until fully dissolved.

Add the water and mix until the mixture becomes completely smooth.

Transfer the prepared 12 L mixture into the tank of the Samixir slush machine.

Run the machine in mixing + cooling mode.

The mixture will reach the ideal slush consistency within approximately 45–75 minutes.

Mix the coconut milk, mandarin juice, and white grape juice in a large container until homogeneous.

Add the beet sugar and continue mixing until fully dissolved.

Balance the mixture by adding water and mix until a smooth texture is achieved.

Transfer the prepared 12 L mixture into the tank of the Samixir slush machine.

Add the mint leaf extract last and mix briefly.

Run the machine in mixing + cooling mode.

The mixture will reach the ideal slush consistency within approximately 45–75 minutes.

Mix the coconut purée and lemon juice in a large container until homogeneous.

Add the granulated sugar and continue mixing until fully dissolved.

Balance the mixture by adding water.

Add the mint juice last and mix briefly.

Transfer the prepared 12 L mixture into the tank of the Samixir Slush machine.

Run the machine in mixing + cooling mode.

The mixture will reach the ideal slush consistency within approximately 45–75 minutes.

Mix the mango purée and passion fruit juice in a large mixing bowl until homogeneous.

Add the lemon juice and agave syrup, and continue mixing until fully balanced.

Add the water to adjust the mixture to a consistency suitable for slush.

Transfer the prepared 12 L mixture into the tank of the Samixir machine.

Run the machine in mixing + cooling mode.

The mixture will reach the ideal slush consistency within approximately 45–75 minutes.

Place the avocado purée in a large mixing bowl and blend until completely smooth.

Add the cold-brew green tea, lemon juice, and honey.

Add the beet sugar and blend with a powerful mixer until fully dissolved.

Add the water to bring the mixture up to 12 L and achieve a homogeneous texture.

Transfer the mixture into the 12 L tank of the Samixir Slush machine.

Run in slush mode; it will reach an ideal frozen-yet-drinkable consistency within approximately 45–75 minutes.

Place the avocado purée, mango purée, and coconut milk in a large mixing bowl.

Add the honey and beet sugar; blend with a powerful mixer until fully dissolved.

Add the lemon juice.

Add water to complete the total volume to 12 L.

Whisk for 4–5 minutes until homogeneous and smooth.

Transfer to the 12 L tank of the Samixir Slush machine and run in slush mode.

It reaches an ideal creamy yet stable slush consistency within approximately 45–75 minutes.

Dissolve the matcha powder in a small bowl with a small amount of warm water until completely lump-free.

In a separate mixing bowl, dissolve the beet sugar with the citrus blend.

Add the dissolved matcha mixture.

Add cold water to bring the total volume to 12 L.

Mix for 3–4 minutes until homogeneous.

Transfer to the 12 L tank of the Samixir Slush machine.

Reaches a stable, bright, and smooth slush consistency within approximately 45–75 minutes.

Dissolve the matcha powder in a small bowl with a small amount of hot water until completely lump-free.

In a separate container, blend the fruit purée and granulated sugar until smooth.

Add the dissolved matcha mixture and mix until homogeneous.

Add cold water to bring the total volume to 12 L.

Mix for 3–4 minutes until fully homogeneous.

Transfer to the 12 L tank of the Samixir slush machine.

Reaches a bright, stable, and drinkable slush consistency within approximately 45–75 minutes.

Mix the pitaya and blackberry purées in a large mixing bowl until completely homogeneous.

Add the honey and continue mixing until fully incorporated.

Add the 50% sugar syrup and ensure a smooth texture.

Add water to bring the total volume to exactly 12 L.

Mix at high speed for 3–4 minutes to achieve a stable structure.

Transfer to the 12 L tank of the Samixir Slush machine.

Reaches a bright, dense, and stable slush consistency within approximately 45–75 minutes.

Mix the mango purée, carrot juice, and orange juice in a large mixing bowl until homogeneous.

Add the ginger–lemon blend and beet sugar; continue mixing until the sugar is completely dissolved.

Add the water to bring the mixture up to 12 L and check the consistency.

Transfer the prepared mixture into the 12 L tank of your Samixir machine.

Run the machine in mixing + cooling mode.

The mixture will reach the ideal slush consistency within approximately 45–75 minutes.