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Piranha Lemonade Slushy //

Piranha Lemonade Slushy

  • Author: Elana Lepkowski
  • Yield: 2 lemonades 1x


A tropical blend of mango and pineapple lemonade slushy with lychee and pomegranate popping pearls. A Disneyland-inspired treat from the “Get Your Ears On” celebration.



For the slushy:

  • 3 cups mango lemonade, divided
  • 1 cup pineapple juice, divided

For the popping pearls:


Pineapple wedge for garnish

Specialty Tools:


For the slushy:

  1. First pour 2 cups of the mango lemonade and 1/2 cup of the pineapple juice into a gallon sized freezer bag. Lay flat and freeze at least 6 hours until solid.
  2. When frozen, use a rolling pin to break up into smaller frozen chunks. Add to a blender or food processor. Pour in remaining mango lemonade and pineapple juice. Blend to desired consistency. Set aside.

For the popping pearls:

  1. If you are making the pearls using the reverse spherification method, follow all the directions for that on the ChefSteps site below.Otherwise proceed to next step.
    1. Spherification Bath
    2. Frozen Reverse Spherification


  1. Add some popping pearls to the bottom of two pint glasses.
  2. Pour pineapple mango lemonade between two pint glasses.
  3. Top with more popping pearls and garnish with a pineapple slice. Enjoy with a wide straw!


  • Distilled water is necessary here, as regular tap water will congeal when introduced to the Sphere Magic powder.
  • Let the spherification bath sit at least a few hours for the Sphere Magic to get absorbed and for all the air bubbles to disappear. 
  • Swirling the spherification bath immediately after dispersing the calcium lactate gluconate infused syrups will prevent the sphere from sticking to the bottom of the pan.
  • I prefer a food processor to blend my frozen drinks now. Pulsing will make the ice fluffier and more of a “slushy” consistency than a standard blender.
  • Regular sized straws will be too narrow to suck up popping pearls. Use a wide straw or boba straw.

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