Slushy Lemonade Recipes

Steps:

• In blender, combine lemon juice concentrate, water, and sugar.
• Gradually add the 4 cups of ice cubes, blending until smooth.
• Serve immediately.

Steps:

• Put the watermelon cubes on a baking sheet lined with parchment. Freeze until frozen.
• Add the frozen watermelon to a food processor. Add the Simple Syrup and 1/2 cup water and blend. Scrape down the sides and continue to blend until smooth.
• Serve as is, or add tequila or bourbon and garnish with fresh mint leaves if desired. Or wet the rim of the glasses with the lime wedges and dip in salt if desired. Or add a squeeze of lime juice.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Steps:

• Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
• Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
• When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
• Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

Steps:

• In a blender, combine lemonade concentrate, milk, water, vanilla and food coloring if desired; cover and process until blended. While processing, slowly add crushed ice. Process until slushy. Serve immediately.

Steps:

• Place lemons, ice cubes, water, and white sugar in a blender; blend until a slushie consistency is reached, about 1 minute.n

Steps:

• Put all the ingredients in a blender or food processor and blitz until you get a smooth slush. Divide between six jars or cups to serve.

Steps:

• Pour prepared soft drink into plastic ice cube tray.
• Freeze 3 hours or until firm.
• Blend water, dry drink mix and lemonade ice cubes in blender on high speed until slushy, using pulsing action. Serve immediately.

Steps:

• Bring 1-1/2 cups water to boil. Remove from heat. Add hibiscus flowers; stir. Cover; let stand 10 min. Pour flavored water through fine-mesh strainer into bowl. Discard drained flowers. Add honey to flavored water; mix well. Cool completely
• Pour hibiscus water into blender. Add strawberries; blend until smooth. Pour evenly into 4 (16-oz.) glasses, adding about 1/2 cup strawberry mixture to each glass.
• Measure lemonade mix into 1-qt. pitcher. Add remaining 4 cups (plain) water to lemonade mix; stir until dissolved. Invert spoon against side of inside of 1 filled glass; slowly pour 1 cup lemonade over back of spoon into glass. Repeat with remaining lemonade and filled glasses.
• Serve immediately.

Steps:

• Load blender with ice cubes to the 4 1/2 cup mark.
• Add lemonade concentrate and optional sweetener if used.
• Fill blender with cold water to the 5 cup mark.
• Blend on whatever speed your blender recommends for crushing ice until smooth and slushy.
• Divide into serving glasses (it will have a texture resembling soft-serve ice cream), and garnish with lemon slices. A spoon may be necessary.
• A shot of rum or whiskey may be poured overtop an individual serving or, if only adults are partaking, rum or whiskey can be added to the blender before the water.