Frozen French Lemonade Recipe 455

Steps:

• To make lemon syrup: put the sugar and lemon in a saucepan with water. Bring to a boil just 5 minutes. Remove from the heat and cool. Store in a glass jar in the refrigerator.
• Put 1 tablespoon of lemon syrup in a glass with a few ice cubes and a sprig of mint. Squeeze in the juice of half a lemon. Stir in cold water to taste. Sweeten with more syrup, if you like.

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.

Steps:

• Add ice, Alizé Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blender. Blend until slushy and pour into a Champagne flute.

Steps:

• Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons.
• In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.
• Freeze the mixture in an ice cream freezer according to manufacturer's directions.
• Cook's Note: It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste.

Steps:

• In a blender or smoothie machine, process the lemon juice and sugar for approximately 30 seconds to blend well. Add 2 cups of water and half the ice and blend, crushing the ice. Add the remaining ice and water. Blend on high speed until the mixture resembles a frozen delight!
• Divide among 6 glasses and top each glass with a cherry.

Steps:

• Add ice, Alize' Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blender.
• Blend until slushy and pour into Champagne flutes.