Slush Syrup

Quality is at the heart of everything we do. We supply GLYCEROL FREE premium slush syrups designed to deliver outstanding flavour, vibrant colour and consistent performance in every cup — right down to the very last drop.

We offer a choice of 30 flavours across our range which includes Traditional Mr Slush, 99% Fruit, Reduced Sugar, Sugar Free and Mr Slushed Cocktails.

Our extensive and ever-growing flavour range includes bestselling classics such as Blue Raspberry and Strawberry to exciting options including Sour Apple, Tropical, Cotton Candy and American Grape. All slush syrups are mixed at a 6:1 water-to-syrup ratio, delivering excellent yield and consistent results across every serving.

Our slush concentrates are manufactured in the UK using 100% British sugar and only premium-grade ingredients, ensuring a superior drink that customers instantly recognise and return for. Our traditional range and 99% fruit syrups are GLYCEROL FREE, providing a cleaner, smoother slush with no compromise on taste or texture.

Our advanced manufacturing process sets us apart. Each concentrate is pasteurised at high temperatures and homogenised under high pressure, locking in flavour and colour while ensuring maximum stability and consistency in the slush machine. The result is a high-quality frozen drink that performs reliably in busy commercial environments.

SlushCo customers sell millions of slush drinks each year, supported by our high-impact Mr Slush and Mr Slushed branding, which clearly communicates quality to consumers. We also provide a full suite of optional sales support materials, including window flags, posters, pavement signs and free machine branding.

Making a premium slush drink couldn’t be easier. Simply add concentrate, top up with water at a 6:1 ratio, switch to freeze mode and serve within 30–40 minutes.

With drink costs as low as 13p per 7oz cup and selling prices reaching up to £1.95, quality slush drinks deliver exceptional profit potential when paired with the right syrup and equipment.

Read more