Lemonade Slushie
This refreshing lemonade slushie combines freshly squeezed lemon juice with a simple syrup, salt, and plenty of ice to create a bright, icy treat. The mixture is frozen until slushy and then blitzed in a blender for a smooth, scoopable texture that’s perfect for hot days and spontaneous summer moments.
Equipment
- Juicer or handheld reamer
- Measuring spoons
- Blender or food processor
- Freezer-safe wide dish
Ingredients
- 4-5 pieces lemons for fresh juice
- 1/2 cup granulated sugar superfine preferred
- 1/2 cup water for syrup
- a pinch salt to enhance flavor
- 2 cups ice cubes more is fine
Instructions
- Juice the lemons until you have about one cup of fresh lemon juice, then strain out any seeds for a smooth texture.
- In a small pot, combine half a cup of water with the sugar and warm over low heat, stirring until the sugar dissolves completely. Allow the simple syrup to cool to room temperature.
- Pour the cooled syrup into a pitcher, then add the freshly squeezed lemon juice, a pinch of salt, and two cups of cold water. Stir well to combine everything evenly.
- Pour the lemon mixture into a wide, freezer-safe dish and sprinkle a handful of ice cubes on top. Place in the freezer.
- Freeze for about 2 to 3 hours, stirring every 30 minutes with a fork or spoon to break up ice crystals and encourage a slushy, opaque consistency.
- Once the mixture is firm but scoopable, transfer it to a blender and blitz for 20 to 30 seconds until smooth and icy-looking.
- Taste the slushie and add a little more lemon juice or sugar if needed, then give it a quick blend again to incorporate.
- Scoop the bright, icy slushie into chilled glasses, and garnish with a lemon wedge or a sprig of mint if you like. Serve immediately for the best refreshing experience.
Notes
For a smoother texture, ensure the mixture is well frozen and blitzed thoroughly. Adjust sweetness and tartness to taste—more lemon for zing, more sugar for sweetness. Perfect for hot days or spontaneous summer fun.