Lemon-Mint Ice

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.

Southern Living APRIL 2006

  • Yield: Makes about 4 cups
  • Cook time:15 Minutes
  • Prep time:10 Minutes
  • Stand:1 Hour
  • 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.


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Lemon-Mint Ice recipe