Low Carb Lemon Lime Slushee Recipes

Steps:

• Process half of the lemonade, limeade, and ice in a blender until smooth, stopping to scrape down sides. Pour mixture into a 4-quart plastic container. Repeat procedure with other half. Freeze until firm.
• Remove from freezer 30 minutes before serving; break into chunks. Add soda; stir until slushy. Garnish, if desired.

Steps:

• After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
• Add in Splenda, stir well.
• Add in cold water.
• Pour into 1/2 cup serving dishes or cups.
• Freeze.
• (Foods containing Splenda seem to freeze harder than naturally sweetened foods. If you don't want it to freeze super hard, add 1/2 teaspoons of salt to the ice cold water before mixing in with the lemon juice).

Steps:

• Using a blender, mix the boiling water, sugar, lemon peel and lime peel until the sugar is dissolved, about 15 seconds.
• Add the lemon juice, lime juice and ice cubes and blend on high speed until slushy, about 15 seconds.
• Serve with the lemon and lime slices.