Lemon-Mint Ice

Make a cool, icy treat with little effort by pouring the lemonade mixture into plastic frozen pop molds. Freeze any leftover mixture, or drizzle over fresh, cut fruit for a refreshing snack.


Makes about 4 cups

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Stand: 1 Hours
Freeze: 8 Hours


2 cups firmly packed fresh mint leaves
1 qt. water
3/4 cup sugar
3/4 cup thawed lemonade concentrate*
1/4 cup fresh raspberries (optional)


1. Bring fresh mint leaves and 1 qt. water to a boil in a medium saucepan over medium-high heat. Boil 7 to 8 minutes or until leaves darken; stir in 3/4 cup sugar. Cook, stirring constantly, 2 minutes or until sugar dissolves; remove from heat. Stir in 3/4 cup lemonade concentrate, and let mixture stand 30 minutes.

2. Pour lemonade mixture through a wire-mesh strainer into a large zip-top plastic freezer bag; discard mint leaves. Seal and freeze 8 hours or until mixture is firm. Remove lemonade mixture from freezer; let stand 30 minutes or until slushy, turning bag occasionally. Serve with fresh raspberries, if desired.

*Limeade concentrate may be substituted for lemonade concentrate.

Lemon-Basil Ice: Substitute 2 cups firmly packed fresh basil leaves for fresh mint leaves, and proceed with recipe as directed.

Sybil Andrus, Angleton, Texas,

Southern Living

April 2006
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