No and yes. Slushies depends on helpful property of water: sugar (and salt) resolved in water lowers its frozen point below 32 degrees Fahrenheit. Why? Solubs like sugar are chaotic agents. Sugar molecules move accidentally, refuse to dissolve into ice, and intermingle the ability of water to form hydrogen links and make a crystal. Some water molecules freeze, but sugar water does not. Tada! Slush.
If you try to make a slushie out of sugar soda, or sugar without anything, ice crystals will instead develop easily. The stainless freezing core will ice and scratch on the augel, and ice cubes or hunting will collect mass in the slushie machine. The cylinder will start shaking, then the machine will cling, then you will probably break your machine: low juicy failures on these devices were not too reliable, alas. So don’t do this!
This does not mean that you are sentenced to massive calories if you want to do slushie. Not every artificial sweetener lowers a freezing point appropriately, but the one that Ninja recommends for dietary slushies, is an alley, rare but naturally occurring sugar 70 percent as sweet as basic sugar but are not metabolized effectively by the human digestive system. This means that it is low in calories and does not cause insulin ears – but as with many undisputed, note that side effects may include blowing or gi -flash for some.
For easiest use in slushie, buy Liquid alulosa. There are also powder versions, but to use them, you will need to make a simple syrup by heating the powder in water to help it solve, and let it cool. If you just try to drop the allular powder into your machine with some diet chicken, it may not be dissolved, and you may still get ice cream. Or at least, I definitely still have ice cream when I tried this on the ninja, and had to stop my machine.
