Description
This Raspberry Lemonade Slushie is the perfect refreshing summer drink to beat the heat. Combining tart lemon juice and sweet raspberries with icy crushed ice, it offers a vibrant, fruity flavor and delightful slushy texture. Easy to make with simple ingredients, this chilled beverage is ideal for hot days and gatherings, garnished elegantly with mint, extra raspberries, and lemon slices for a festive touch.
Ingredients
Scale
Fruit and Juice
- 2 cups fresh raspberries (or frozen if out of season)
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
Sweetener and Liquids
- 1 cup granulated sugar
- 4 cups cold water
For Slushie Texture
- 2 cups ice cubes
Garnishes (optional)
- Fresh mint leaves
- Additional raspberries
- Lemon slices
Instructions
- Prepare raspberries: Add 2 cups of fresh raspberries into a blender. If using frozen raspberries, add them directly without thawing for convenience.
- Extract lemon juice: Roll 4-6 lemons on a countertop to loosen juice, then cut and squeeze to collect 1 cup of fresh lemon juice. Strain the juice to remove seeds and pulp for smoothness.
- Combine ingredients: Pour the fresh lemon juice into the blender with raspberries.
- Add sugar: Add 1 cup of granulated sugar to balance the tart flavor of the lemons and raspberries.
- Add water: Pour in 4 cups of cold water to dilute and create the base of the lemonade.
- Blend mixture: Blend on high speed for 30 seconds to 1 minute until smooth, ensuring the raspberries are pureed completely and sugar has dissolved.
- Taste and adjust: Sample the mixture and add more sugar if desired, then blend again briefly to incorporate.
- Chill the lemonade: Pour the raspberry lemonade mixture into a large pitcher or bowl, cover with plastic wrap or a lid, and refrigerate for at least 1 hour so flavors meld and it chills thoroughly.
- Stir chilled mixture: Remove from fridge and stir well to recombine any separated ingredients.
- Prepare ice for slushie: Add 2 cups of ice cubes into the blender (adjust quantity depending on desired slushiness).
- Blend with ice: Pour about 2 cups of the chilled raspberry lemonade into the blender over the ice (blend in batches if needed).
- Create slush texture: Blend on high speed for approximately 30 seconds until the ice is crushed and the mixture becomes slushy. Add more raspberry lemonade mixture to loosen if the slush is too thick.
- Serve: Pour the slushie into tall glasses for a visually appealing presentation.
- Garnish: Top each glass with fresh mint leaves, extra raspberries, and lemon slices on the rim for color and festive flair.
- Enjoy immediately: Serve with straws or spoons and enjoy the refreshing treat.
- Store leftovers: If you have leftover slushie, freeze it but note it may lose some slushy texture when fully frozen.
Notes
- Using frozen raspberries can speed up preparation and work well if fresh berries are not available.
- Adjust sugar levels after blending to suit your preferred sweetness.
- The chilling step is essential for the best flavor combination and a colder drink.
- To maintain the slushie’s texture, consume immediately after blending.
- Garnishes are optional but add a nice aesthetic and aroma.
- If frozen after preparation, the slushie may harden like a popsicle and lose the crushed texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
