3L Slush Machine User Guide & Recipe Book
LiLiang
Preparation Before First Use
1. Clean the machine with warm water and mild detergent.
2. Install the mixing shaft and ensure the seal ring is in place.
3. Keep 6–10 cm of ventilation space behind the machine.
4. Pre‑cool all ingredients for faster freezing.
Basic Operating Steps
1. Fill the tank with 2.5–2.8L of liquid (do not exceed the max line).
2. Turn on MIX (stirring) mode.
3. Turn on FREEZE mode.
4. Wait 20–45 minutes until the slush reaches ideal consistency.
5. Dispense and enjoy.
6. Clean the machine after use with warm water.
Universal Slush Formula (For All Flavors)
• Juice: 50–60%
• Water: 30–40%
• Syrup/Sugar: 5–10%
• Optional: 1–2 tbsp lemon juice
Target sugar concentration: 12–14% for the perfect slush consistency.
Slush Recipes
1. Strawberry Slush
- Strawberry juice: 1200 ml
- Water: 800 ml
- Syrup: 150–200 ml
- Lemon juice: 50 ml
2. Lemon Slush
- Lemon juice: 300 ml
- Water: 1400 ml
- Syrup: 200–250 ml
- Honey (optional): 1–2 tbsp
3. Cola Slush
- Cola: 2500 ml
- Lemon juice: 30 ml
4. Blueberry Slush
- Blueberry juice: 1000 ml
- Water: 1000 ml
- Syrup: 150–250 ml
5. Coffee Slush
- Cold brew coffee: 1000 ml
- Milk/Water: 1000 ml
- Syrup: 150 ml
6. Mango Slush
- Mango juice: 1500 ml
- Water: 800 ml
- Syrup: 200 ml
- Lemon juice: 20 ml
7. Watermelon Slush
- Watermelon juice: 1600 ml
- Water: 700 ml
- Syrup: 150 ml
8. Mojito Adult Slush
- Sprite: 1500 ml
- Lime juice: 100 ml
- White rum: 100–150 ml
- Mint leaves: 10–15 pieces
(Keep alcohol below 8–10% to ensure freezing.)
