Best 12 Lemonade Slush Recipes

STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.

LEMONADE SLUSH

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.

STRAWBERRY-HARD LEMONADE SLUSH

Steps:

• In 13x9-inch (3-quart) glass baking dish, place gelatin; pour boiling water on gelatin; stir until gelatin is dissolved.
• In food processor, place strawberries in syrup, fresh strawberries, lemonade concentrate and sugar. Cover; process until smooth. Pour into gelatin. Stir in 1 bottle hard lemonade. Freeze 4 to 6 hours or overnight until slush consistency, stirring after 2 hours.
• To serve, spoon 1/2 cup slush mixture into each glass; pour 1/3 cup hard lemonade over each. Stir and serve.

SPARKLING STRAWBERRY-LEMONADE SLUSH

Steps:

• In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
• If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

FROZEN STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy., Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda.

EASY STRAWBERRY LEMONADE SLUSH

Steps:

• Combine hot water and gelatin in a large bowl; stir to dissolve.
• Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
• Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.

RASPBERRY PEACH LEMONADE SLUSH RECIPE BY TASTY

Steps:

• Combine water and sugar in a small saucepan, and bring to a slight simmer over medium heat. Stir until sugar is dissolved, then remove from heat and allow to cool.
• Using a high speed blender, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen peach slices to the blender cup. Blend on high until smooth. Transfer to a large cup, and set aside.
• Using the same blender cup, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen raspberries. Blend on high until smooth.
• Layer slush mixtures into 2 glasses, starting with the raspberry lemonade slush, then peach lemonade slush, repeat until glasses full, then garnish with fresh raspberries and serve immediately.
• Enjoy!

STRAWBERRY LEMONADE SLUSH DRINK RECIPE

Steps:

• In a blender, combine water, lemonade concentrate, strawberries, and ice.
• Blend until fully incorporated.
• Pour mixture into a freezer container and freeze for at least 12 hours (it can last in your freezer for up to 3 months).
• When you are ready to serve, remove from freezer and let stand at room temperature for at least 1 hour before serving.
• Divide frozen slush into 4 large glasses and pour 1/4 cup of Sprite in each cup. Serve immediately.
• Although this is only enough for 4 servings, it can easily be multiplied to serve more people.

RHUBARB LEMONADE SLUSH

Steps:

• In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

PEACH-BASIL LEMONADE SLUSH

Steps:

• In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Process half the peach mixture and 2-1/2 cups ice in a blender until blended, adding more ice if desired. Repeat with remaining peach mixture and ice. Pour into chilled glasses; serve with peach slices and additional basil.

STRAWBERRY LEMONADE SLUSH

Steps:

• 1. In a blender, place strawberries, concentrate, water, and ice. Cover and process until smooth. Pour into 2 qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving, transfer strawberry mixture to a large bowl, stir in soda.

SPARKLING STRAWBERRY-LEMONADE SLUSH

Steps:

• In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
• If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.