If you didn't buy the Ninja, you probably bought this one. The SlushiO does the same lovely thing for less money, with a slightly smaller bowl, and it has quietly taken over a lot of Australian kitchen benches this summer.
Don't fill it to the brim
The bowl is a bit more modest than you think, and it needs room to churn. Pour in less than you want to, keep the rest of the pouch in the fridge, and top up as it empties. Overfill it and the whole thing works harder, takes longer, and eventually makes a bid for freedom over the side.
The tequila will betray you
Kleva say it themselves in the manual, and they are right: too much alcohol and it will not set. This is the single reason most first attempts end in disappointment.
So start gentle. Let it freeze properly. Then, if the room votes for stronger, add a little more to the next one. Working your way up is a much nicer afternoon than waiting two hours for something that was never going to happen.
Sweetness is structural
A frozen drink needs its sugar — it is part of how the slush holds together, not just how it tastes. Strip it out and you get ice crystals and sadness. Kleva suggest agave as a good option, which is handy, because that is what is already in ours.
Chill it first
Fridge-cold mix going in means slush coming out sooner. Warm mix on a hot day is a long wait with a lot of people standing around looking at a machine.
Our frozen margarita mix comes in a pouch with a tap — real lime juice and organic agave, balanced for exactly this, so the tequila is the only decision left. Salt the rim, find some shade, and you are done.