Ingredients
Equipment
Method
- Roll each lemon firmly on the counter, cut in half, and juice until you have 3/4 cup fresh lemon juice (about 4 to 5 large lemons).
- Gather and measure the lemon juice, sugar, ice cubes, cold water, and salt before blending.
- Pour 2 cups of cold water into a blender, then add 1/2 cup granulated sugar, 3/4 cup fresh lemon juice, and 1/4 teaspoon salt.
- Add 2 cups of ice cubes on top of the liquid ingredients in the blender.
- Blend on high speed for 30 to 45 seconds, or until the mixture is thick and slushy with no large ice chunks remaining.
- Taste the frozen lemonade and adjust sweetness or tartness by adding more sugar or lemon juice, if desired.
- Divide the slushy lemonade evenly among four tall glasses.
- Garnish each glass with a lemon slice and serve immediately with a spoon or straw.
Notes
Store the lemonade base (without ice) in the fridge for up to five days and blend with ice just before serving for the best slushy texture.
