Alex Guarnaschelli's Blue Raspberry Lemonade Slushy Beauty, as seen on The Kitchen, Season 34.
Recipe courtesy of Alex Guarnaschelli

Frozen Blue Raspberry Lemonade Cocktail

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 drinks
There are times that call for a glass of Chardonnay or a martini and then there are times when playful drinks like this transport you from your kitchen or patio to a place where a warm breeze blows, and you can hear the ocean in the background. This drink is deliciously tart from the blue raspberry lemonade vodka and simultaneously cooling because of the slushy, icy texture. I like to make dehydrated fruit rims to enhance the raspberry flavor of this drink. You can get the dehydrated fruit in small amounts online and it’s a game changer for drinks (or even for cake and cookie decorations or added to salad).


Simple Syrup:


Special equipment:
a high-powered blender
  1. Decorate the rims: Open the bag of dehydrated raspberries. Roll a rolling pin over the bag a few times to crush them into smaller pieces and pour the bag out onto a 4-inch plate. Run a lemon wedge on the rims of 2 highball glasses and then dip the rims generously in the crushed dehydrated raspberries.
  2. Blend and serve: In a high-powered blender, combine the ice with the simple syrup and lemon juice. When blended, add the blue raspberry lemonade vodka and blend on low speed just until mixed. Pour into the glasses. Sprinkle with additional raspberry dust. Enjoy!

Simple Syrup:

Yield: 1 cup
  1. In a medium pot, simmer 1 cup water with the sugar until it dissolves, 1 to 2 minutes. Refrigerate until completely cooled, about 30 minutes. The simple syrup can be refrigerated in an airtight container for up to 1 month.