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–+ servings

Spiked Lemonade Slush Cocktail Recipe

Spiked Lemonade Slush Cocktail Recipe
This cocktail is all about combining tart lemonade with the cooling effect of a frozen slush. It’s kind of a no-brainer for hot days and outdoor get-togethers.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Blender
  • Measuring cups and spoons
  • Citrus juicer or reamer
  • Cutting Board
  • Sharp knife
  • Freezer-safe container
  • Cocktail glasses
  • Stirring spoon
  • Ice cube trays

Ingredients

  • 2 cups fresh lemon juice about 10-12 lemons
  • 1 cup granulated sugar
  • 4 cups water divided
  • 1 cup vodka regular or citrus-flavored
  • 1/4 cup triple sec or orange liqueur
  • 6 cups ice cubes
  • Lemon slices and mint sprigs for garnish

Optional add-ins:

  • 1/4 cup fresh berries strawberries, raspberries, or blueberries
  • 2 tablespoons honey can substitute for some of the sugar
  • 1 tablespoon fresh mint leaves

Instructions

  • Make the lemonade base: Combine lemon juice, sugar, and 2 cups of water in a large pitcher. Stir until the sugar dissolves completely.
  • Add alcohol: Pour in the vodka and triple sec. Stir well to combine.
  • Freeze the mixture: Transfer the mixture to a freezer-safe container. Freeze for 4-6 hours, stirring every hour to break up ice crystals. You want it slushy, not totally frozen.
  • Blend and serve: When you’re ready, scoop the frozen mixture into a blender with the remaining 2 cups of water and the ice cubes. Blend until it’s smooth and slushy.
  • Garnish and enjoy: Pour into chilled glasses. Top with lemon slices and mint sprigs if you’re feeling fancy.

Notes

The booze in this recipe keeps the slush from freezing solid, so it’s easy to scoop and serve. If you want it stronger, go ahead and add an extra 1/4 cup vodka.
For a non-alcoholic version, just skip the vodka and triple sec and add more water or lemonade. No judgment—sometimes you just want the slush without the buzz.
This batch makes about 8 servings and you can stash it in the freezer for up to 2 weeks. It’ll separate a bit over time, so give it a good stir before serving.
Watch the sugar—if your lemons are super sweet or really tart, you might want to start with 3/4 cup sugar and add more if it needs it. Taste as you go; it’s the only way to get it right.