Homemade Frozen Lemonade Recipes

HOMEMADE FROZEN LEMONADE

Steps:

• Make simple syrup by heating 1 cup water and 1 cup sugar in medium saucepan. Bring to a boil.
• Cook until sugar is completely dissolved. Cool completely.
• Blend 2 cups water, simple syrup, lemon juice, lemon zest (if desired) and ice in quality blender.
• Garnish with lemon slices and a cherry, if desired.
• Serve immediately.

FROZEN LEMONADE

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.

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.

RED, WHITE AND BLUE FROZEN LEMONADE

Steps:

• Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush; top with cherries.

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.