Content

• Ingredients
• Plain frozen lemonade
• Frozen lemonade from scratch
• Creamy frozen lemonade
• Steps
• Method 1 of 3: Plain Iced Lemonade
• Method 2 of 3: Frozen Lemonade from Scratch
• Method 3 of 3: Creamy Iced Lemonade
• Tips
• What do you need
• Plain frozen lemonade
• Frozen lemonade from scratch
• Creamy frozen lemonade

If it's hot outside and you want something more interesting than regular lemonade, why not try freezing it? Moreover, frozen lemonade has many varieties. They are all easy to prepare and equally delicious. Once you've learned the secret to making frozen lemonade, you can serve this unique treat at your next party, or enjoy it alone.

Ingredients

Plain frozen lemonade

For 2-4 servings:

• 2 cups (300 grams) ice
• 2 cups (480 ml) water
• About 2 tablespoons (30 grams) instant lemonade

Frozen lemonade from scratch

For 2-4 servings:

• 1 cup (240 ml) freshly squeezed lemon juice (3 to 4 lemons)
• 1/3 cup (75 grams) white sugar
• 3 cups (720 milliliters) water, separately
• ¼ teaspoon lemon zest (optional)

Creamy frozen lemonade

For 2 servings:

• 1 cup (240 ml) freshly squeezed lemon juice (3 to 4 lemons)
• ½ cup (115 grams) white sugar
• 2 ½ cups (600 milliliters) water
• 4 scoops of vanilla ice cream

Steps

Method 1 of 3: Plain Iced Lemonade

1. 1 Crush ice in a blender. For now, you don't have to turn the ice into gruel, you just need to crush it. Unlike a smoothie, this recipe's lemonade will not have a smooth consistency.
2. 2 Prepare 2 cups (480 ml) lemonade. Pour 2 cups (480 ml) water into a pitcher and add instant lemonade. The amount of powder will depend on the brand of lemonade.Typically, this is about 1 tablespoon (15 g) of powder in 1 cup (240 ml) of water. Stir the liquid with a whisk to dissolve the powder.
3. 3 Pour the lemonade into a blender and beat until mixed or until you achieve the desired consistency. The ice must be crushed. The lemonade does not have to be homogeneous - small pieces can float in it, like in a slush.
4. 4 Try frozen lemonade and make adjustments as needed. If the lemonade is too sweet, add more water. If too sour, add a little sugar.
5. 5 Pour the frozen lemonade into several tall glasses. This should be enough for two large servings or four smaller ones. You can also garnish the lemonade with a mint leaf and / or a lemon slice.
6. 6 Enjoy.

Method 2 of 3: Frozen Lemonade from Scratch

1. 1 Place a 23 x 30 cm baking sheet in the freezer 30 minutes before preparing the lemonade. In it we will freeze lemonade. By the time you are ready to add the lemonade, the baking sheet has cooled down sufficiently. The result will be partially uniform - not quite sweet, but not a smoothie either.
2. 2 In a pitcher, combine the sugar, lemon juice, and 2 cups (480 ml) water. Save the remaining glass (240 milliliters) of water for later. For extra flavor and texture, you can add ¼ (0.5 g) teaspoon of lemon zest. Make sure all the ingredients are well mixed and the sugar has dissolved.
3. 3 Pour the lemonade into a baking sheet and freeze it for 90 minutes, stirring every half hour. The lemonade will begin to freeze and turn into a slush. Open the freezer every 30 minutes and stir the lemonade with a whisk to break up large ice chunks and smooth out the drink.
4. 4 Add the remaining 1 cup (240 ml) water and taste the lemonade. After 90 minutes, remove the baking sheet from the freezer and add the remaining glass of water. Taste the lemonade. If it's too strong, add a little more water. If the lemonade is too sour, add more sugar. If too sweet, add more lemon juice.
5. 5 Pour the frozen lemonade into a blender and beat until smooth. Beat for 20 seconds on low speed and then another 20 seconds on high. Make sure there are no large chunks of ice left in the lemonade.
6. 6 Pour frozen lemonade into tall glasses and serve. You will have either 4 small servings or 2 large ones. For a more sophisticated look, garnish the lemonade with lemon zest, a slice of lemon, or a mint leaf.

Method 3 of 3: Creamy Iced Lemonade

1. 1 Combine lemon juice, sugar and water in a pitcher and stir until sugar dissolves. If you don't have fresh lemons, use bottled lemon juice (not lemonade). You will need 1 ½ cup (360 ml) bottled lemon juice.
2. 2 Leave the lemonade to cool in the refrigerator for 1 hour. This is to keep the lemonade cold enough to not melt the ice cream when you add it.
3. 3 Add 1 cup (240 ml) chilled lemonade and 4 scoops of ice cream to a blender. Save leftover lemonade for more servings or for another recipe. For best results, use good quality ice cream rather than “frozen dessert”.
4. 4 Mix lemonade and ice cream until smooth. Make sure the ice cream and lemonade are evenly mixed. There should be no stripes or layers inside.
5. 5 Pour frozen lemonade into 2 tall glasses and serve. At this point, you can use the rest of the chilled lemonade to make more frozen lemonade. Remember, you need 4 scoops of ice cream for every cup (240 milliliters) of chilled lemonade.
   • For an extra touch, garnish the frozen lemonade with whipped cream or sprinkle with lemon zest.

Tips

• Don't add too much instant lemonade to your lemonade. Remember, adding is even easier than removing!
• Frozen lemonade can be made in an ice cream maker. First, mix the lemonade and refrigerate for 1 hour. Pour it into an ice cream maker and freeze according to the directions until it looks like a slush.
• If the lemonade is too sweet, add more lemon juice. If too sour, add more sugar. If it's too strong, add more water.
• If you don't have a blender, use a food processor.
• Garnish the frozen lemonade with lemon zest, a slice of lemon, or a mint leaf. Add a scoop of whipped cream for an extra touch.
• If the lemonade is too thick to be sipped through a regular straw, use a thicker milk tea straw with balls. Thick pieces can be eaten with a long spoon.

What do you need

Plain frozen lemonade

• Jug
• Corolla
• Blender

Frozen lemonade from scratch

• Baking tray size 23 x 30 cm
• Jug
• Corolla
• Blender

Creamy frozen lemonade

• Jug
• A spoon
• Ice cream spoon
• Blender