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.

Sybil Andrus, Angleton, Texas
Recipe by Southern Living April 2006

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Recipe Summary test

prep:
10 mins
cook:
15 mins
stand:
1 hr
freeze:
8 hrs
total:
9 hrs 25 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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