Here’s what you need to remember, my frosty friend: If you want to properly freeze something, set your freezer to 0°F or below. That ensures everything—even high-sugar jam or boozy ice cream—becomes a rigid, safe-to-store solid. If you’re just trying to chill your soda without exploding it, keep it above 30°F. But if you’re feeling experimental? Play with those freezing points.
I learned my lesson. Now I check my freezer’s temperature with an actual thermometer (the little dial is a liar, after all). And the orange juice? I now pour it, let it sit for 30 seconds, and consider the ambient temperature of my soul. But really, I just learned to keep the freezer door shut. Because science doesn’t care about your breakfast.
Stay warm, stay frosty, and never trust a slushy without knowing the math behind it. (Or just buy a new carton. I’m not judging.)
