Prepare the Italian meringue topping as per recipe above.
Take the strawberries out from the freezer and allow them to thaw slightly for 10-15 minutes.
Add the strawberries to a high speed blender along with about half of the kombucha (or liquid ingredient you're using). Blend for about 2-3 minutes until smooth, adding the remaining kombucha little by little as needed.
Serve immediately, topped with Italian meringue or on it's own.
Notes
Nutrition information is based on slushies without Italian meringue topping.