Pink Lemonade Slush
This vibrant Pink Lemonade Slush combines fresh lemon juice, berries, and a simple syrup for a semi-frozen treat that’s perfectly balanced between sweet and tart—ideal for hot summer days or any celebration needing a refreshing signature drink.
Ingredients
- 6 large lemons for 1 cup fresh lemon juice
- 1 cup granulated sugar
- 1 cup water for simple syrup
- 2 cups cold water
- 1 cup fresh or frozen strawberries or raspberries for a deeper pink
- 2 cups ice cubes
- Fresh mint leaves for garnish optional
- Lemon slices for garnish optional
- Splash of vodka or sparkling water optional for serving
Instructions
- Make simple syrup: Combine sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar completely dissolves (about 3-5 minutes), then remove from heat and allow to cool completely.
- Juice the lemons: While the syrup cools, squeeze the lemons to extract approximately 1 cup of fresh juice. Strain to remove any seeds or pulp if desired.
- Blend the berries: Add strawberries or raspberries to your blender with ¼ cup of water and pulse until smooth. For a smoother texture, strain the berry puree through a fine-mesh sieve to remove seeds.
- Combine the base: In a large freezer-safe container, mix together the cooled simple syrup, fresh lemon juice, berry puree, and remaining 1¾ cups cold water. Stir well to combine.
- Freeze the mixture: Cover the container and place in the freezer for about 4 hours, or until the mixture is partially frozen with a slushy consistency. For best results, stir once or twice during freezing to break up any large ice crystals.
- Prepare for serving: When ready to serve, remove from freezer and let stand for 5-10 minutes to slightly soften. Using a fork or ice cream scoop, scrape the mixture to create a fluffy, slushy texture.
- Serve and garnish: Scoop into chilled glasses, add a splash of vodka or sparkling water if desired, and garnish with fresh mint leaves and lemon slices for a beautiful presentation.
Notes
- For an extra-smooth texture, blend the partially frozen mixture in a high-powered blender just before serving.
- You can prepare this mixture up to 2 days in advance—just keep it frozen and scrape before serving.
- For a deeper pink color without adding more berries, a drop or two of natural food coloring works perfectly.
- If you prefer a smoother drink, serve this blended with additional ice as a frozen lemonade instead of a slush.
- This recipe scales up easily for large gatherings—simply maintain the ratio of ingredients.