Frozen Lemonade

Name: Frozen Lemonade
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 4 servings
Ingredients: 14 to 16 lemons; 1 1/2 cups sugar; Kosher salt

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Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 15 min

Yield: 4 servings

A cooling treat for hot summer days: Just freeze sweet and tangy lemonade into ice cubes, then blitz into a slushie.

Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 15 min

Yield: 4 servings

Ingredients

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14 to 16 lemons

1 1/2 cups sugar

Kosher salt

Directions

Watch how to make this recipe.

Special equipment:

three 12-compartment ice cube trays

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.