How to Make a Self-Freezing Coca-Cola (or Any Instant-Soda Slurpee) – Food Hacks

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The excess liquid is “traditional buttermilk.”

We tried using this to make whole wheat buttermilk waffles and they turned out great.

I used some raw organic honey and a few other ingredients, like vanilla and salt to make delicious honey butter. By the way, this tastes amazing on your fresh buttermilk waffles!

How to Make a Self-Freezing Coca-Cola (or Any Instant-Soda Slurpee)

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Make any bottle of soda freeze on command! This “super cool” trick works with cans of soda as well. I knew water could be turned to instant ice, but was amazed to see that soda could be super-cooled as well.

WARNING:

Leaving soda in the freezer too long can result in failure of the container and a big mess. Glass bottles are not recommended, as the ice expands when freezing and can shatter the glass explosively.

Self-Freezing Soda

The anomaly of “self-freezing soda” has been observed by many people, usually by accident.

Some people put a soda in the freezer to chill it but then forget about it. When they’ve remembered and gone to get it, it’s liquid until they open it, leaving them puzzled. Some people have noticed the effect by leaving the soda outside in cold temperatures.

There is a vending machine in Hong Kong that sells super-cooled Coke bottles, and the instructions to trigger nucleation is the same as in this video, however they recommend taking a sip when the cap is on. I believe this is to increase the chances of impurities being introduced into the liquid, making nucleation more likely.

From what I’ve seen, the results in this experiment form an even thicker slush than the vending machine in Hong Kong.

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Super-cool Your Soda

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To get this effect, I shook up four bottles of 500 mL (16.9 oz) soda in a freezer set at –11ºF (–24ºC) for between three hours and fifteen minutes to four hours. The longer they are in, the more dramatic and solid the slushy freeze will be. However, any longer than three hours and fifteen minutes increases the chance of them freezing before you take them out. Shaking them up increases the pressure in the bottle, and actually lowers the freezing point a little.

Every freezer will be a little different temperature, and I’ve noticed the location of your bottles in the freezer makes a dramatic difference on freeze times. For best results, choose one consistent location in your freezer, and play around with freeze times to see what works best for you. In my freezer, the middle of the center rack settles at –24ºC (–11ºF) and takes three hours and fifteen minutes to super-chill four bottles.

Remember that the longer the freezer door is open, the more cold air will escape, and it will make your freeze times take much longer because your freezer has to cool down again. I’ve also noticed that the more frozen items you have in your freezer, the faster your soda will chill. In contrast, the fewer items in your freezer, the longer your soda will take to cool. Bottom line is that if you use a consistent environment for your experiments, you’ll get consistent results!

The trick to getting the three-second slush is quickly releasing the pressure in the bottle and re-securing the cap, flipping the bottle upside-down and back upright again. This is because the forming ice crystals will be moved around the length of the bottle and trigger nucleation for the rest of the soda.

If you were to just take the cap off, ice will form, and it will slowly spread downward, but might take upwards of two minutes for the bottle to completely freeze.

Things to Try

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Once you’ve iced your soda, try pouring it into a glass to see how slushy it really is. It has a consistency similar to that of a Slurpee.

It’s actually the water that is forming the ice crystals, and you’ll notice the ice will begin to float to the top, trapping some of the soda syrup, and making delicious carbonated ice slush. If you were to remove the ice, the rest of the syrup

would be more concentrated due to all the water that was taken out from it.

I found that if you opened the cap just enough to hear the bottle hissing and held it there until it stopped, you could remove the cap completely and the soda would stay a liquid.

I put a metal bowl in the freezer for about thirty minutes, and when it came out, it got frosty from the moisture in the air. If you pour your super-cooled soda into a frosty bowl, it’s enough of a nucleation point to trip the ice crystallization, and you’ll be able to pour yourself an “instant slushy.”

Some people have asked what would happen if you were to drink a super-cooled soda. Simple answer is that it’s cool and refreshing!

As the soda ices, latent heat is released in the crystallization and it actually warms up to just below freezing. That’s similar to just having a drink with ice cubes floating in it, so go ahead and enjoy it!

More Things to Try

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If you try pouring your super-cooled soda into a regular clean bowl or glass, it will just look like regular soda.

Now drop a flake of ice or ice cube into the liquid. As if by magic, the soda will crystallize until the whole bowl becomes slush. There’s one tasty treat ready for serving!

This also works with cans of soda as well, but it is tougher. The freeze time is about the same, and the key to making it work is releasing the pressure from the can very, very slowly. This is much harder to do than opening a tab, but it is possible, and the soda has the same properties as the stuff from the bottles, obviously.

Other Experiments

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