FROZEN LEMONADE
A cooling treat for hot summer days: Just freeze sweet and tangy lemonade into ice cubes, then blitz into a slushie.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice.
- Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes.
- Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
- Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice.
FROZEN ROSE LEMONADE
Make and share this Frozen Rose Lemonade recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend until smooth.
- Garnish with a lemon wedge and a rose petal.
- Can add citrus vodka for an adult version of this.
Nutrition Facts : Calories 63.1, Fat 0.1, Sodium 10.7, Carbohydrate 16.3, Fiber 0.1, Sugar 15.6, Protein 0.1
FROZEN PINK LEMONADE
Steps:
- Simmer 3/4 cup each water and sugar in a saucepan, stirring to dissolve the sugar; let cool. Add 1 1/2 cups water, 1 cup fresh lemon juice and 2 teaspoons grenadine. Freeze in a shallow baking dish, scraping with a fork every 2 hours, until frozen, 4 to 6 hours.
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- Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
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- Place all of the rosé cubes and 6 of the lemonade cubes in a 9 cup capacity blender along with frozen strawberries and 2 tablespoons simple syrup. Process until smooth and slushy. Taste and serve as is or add additional lemonade cubes and process again for a less boozy drink. If you'd like a thinner consistency, feel free to pour in a splash or two of lemonade.
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- The night before, pour the rosé into two ice cube trays (you might need three trays depending on the size, but two should do it!) and freeze.
- When it’s time to make the frosé, place the ice cubes, rosé syrup, lemonade and lemon zest in a blender. Blend until it’s a slushy-like consistency. I like to refrain from adding ice until I see the consistency. Some rosé’s freeze different, so you might need a handful or 2 of ice to make it more slushy. If it’s TOO icy and won’t blend, add more of the rosé from the bottle that you used for the syrup!
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