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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place strawberries in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour strawberry puree through a wire-mesh strainer into a large freezer-proof container, discarding pulp and seeds. Add lemonade and water to container; stir well. Cover and freeze 4 hours or until slushy.

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  • To serve, transfer lemonade mixture to a large pitcher or a small punch bowl. Stir in mineral water, and serve immediately. Garnish with lemon slices, if desired.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

135 calories; calories from fat 1%; fat 0.2g; saturated fatg; mono fatg; poly fatg; protein 0.3g; carbohydrates 35.1g; fiberg; cholesterolmg; ironmg; sodium 23mg; calciummg.