A:Answer Sugar is essential for making your mixture freeze into a slushy rather than a block of solid ice. Since freezing mutes flavors, sugar is is also a good way to make the flavor pop, even if the thickness is fine. Your mixture must be at least 4% sugar to successfully slush. For bottled ingredients, the “Total Sugars” listed on the nutrition label should be 1 g of sugar for every 1 oz of serving size. If it’s less, add granulated sugar (make sure it's fully dissolved), simple syrup, agave nectar, honey, maple syrup, or soda. Allulose syrup can also be used, but it is the ONLY sugar substitute that works. Diet sodas and unsweetened drinks will ALWAYS need sugar or allulose added. Slushies with allulose generally need a slightly higher temperature than those with sugar.
Diet soda with allulose (5 ½ cups soda to ¼ cup allulose) 30- 29.5 degrees
