Rhode Island Frozen Lemonade
A thick, slushy frozen lemonade with a soft-serve-like texture, scooped into cups on hot summer days from beach stands across the state.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Blender or ice cream maker
- •Shallow freezer-safe pan
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 0
- carbs
- 48
- protein
- 0
- calories
- 190
Instructions
- 1
Mix sugar and 1 cup of the water in a saucepan. Warm gently until the sugar dissolves, then let it cool.
- 2
Stir the sugar syrup with the lemon juice, remaining water, and lemon zest.
- 3
Pour the mixture into a shallow freezer-safe pan.
- 4
Freeze for about 2 hours. Scrape and stir with a fork every 30 minutes to break up ice crystals.
- 5
For a faster option, blend the mixture with ice cubes until slushy.
- 6
Scoop into cups. Serve right away while it is frozen and slushy.
Chef's tips
Freeze the lemonade mixture in a shallow pan to get a smoother, softer texture.
Storage
Store any extra frozen lemonade in the freezer for up to 2 weeks; re-blend before serving.
Reheating
Not applicable, served frozen.
Common mistakes to avoid
- •Adding too much sugar, which hides the tart lemon flavor.
- •Freezing it solid without stirring, which makes a hard block instead of a slushy texture.
Serving suggestions
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