Ingredients
- 2 cups fresh strawberries, hulled
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup granulated sugar (adjust to taste)
- 2 cups ice
Instructions
6 steps
Prepare Strawberries
Hull and wash the fresh strawberries. Place them in a blender.
Make sure to remove all green parts for best flavor.Add Lemon Juice
Squeeze fresh lemons to extract the juice, and add it to the blender.
Use freshly squeezed lemon juice for a vibrant taste.Incorporate Sugar
Add granulated sugar to the blender. Adjust the amount based on your sweetness preference.
Start with less sugar and taste before adding more.Blend Ingredients
Blend the strawberry mixture until smooth.
Stop and scrape down the sides if needed for an even blend.Add Ice
Add the ice to the blender and blend again until the mixture is slushy.
For a thicker slush, add more ice and blend again.Serve
Pour the strawberry lemonade slush into glasses and enjoy immediately.
Garnish with a slice of lemon or a strawberry for decoration.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your american meal with these perfect pairings:
About This Dish
Refreshing Strawberry Lemonade Slush Recipe to Beat the Heat is a beloved dish from American cuisine. With a total preparation time of about 10 minutes, it's a quick and easy option for any day of the week.
American cuisine is a melting pot of flavors and traditions from around the world, shaped by the diverse cultures that make up the nation. From hearty comfort food to innovative modern dishes.
This recipe is rated medium difficulty and uses 4 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can substitute fresh strawberries with frozen ones for a colder slush.
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Nutrition Facts
2 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
