Frozen Rose Lemonade Recipes

DEL'S-STYLE FROZEN LEMONADE

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.

FROZEN LEMONADE

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.

REFRESHING FROZEN LEMONADE

Steps:

• In a medium bowl, combine the lemon and orange juices with the lemongrass and set aside for 30 minutes or overnight in the refrigerator.
• Add 4 cups of water, the sugar, and honey. Pour into a baking pan and freeze 1 to 2 hours.
• Using a fork, loosen the lemonade from the pan and return to the freezer for 20 minutes more.
• Scoop into the chilled bowl of a food processor and puree until smooth. Spoon among 4 tall glasses and serve.

LEMONADE DESSERT (FROZEN DESSERT)

Steps:

• mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
• press into the bottom of an 8x8 baking dish.
• in a bowl combine condensed milk, cool whip and lemonade until blended.
• pour over crust.
• sprinkle the top with reserved topping.
• freeze overnight and serve frozen.

FROZEN LEMONADE

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar dissolves. Let cool.
• Mix sugar syrup and lemon juice in a nonreactive 9-by-13-inch baking dish. Cover, and freeze overnight. (Lemonade can be frozen for up to 3 days.)
• Using a fork, break frozen lemonade mixture into chunks, and transfer to a large bowl. Whisk, breaking up chunks, until slushy. Divide slush among glasses. Squeeze 1 lemon wedge over each glass, drop it into glass, and serve immediately.

FROZEN ROSE LEMONADE

Steps:

• Blend until smooth.
• Garnish with a lemon wedge and a rose petal.
• Can add citrus vodka for an adult version of this.