Frozen Lemonade
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 95
- Dietary Fiber
- 6
- Sugar
- 80
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 680
- Total: 8 hr 30 min (includes freezing time)
- Active: 15 min
Ingredients
14 to 16 lemons
1 1/2 cups sugar
Kosher salt
Directions
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.