"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
- - Gordon B. Hinckley
August 19, 2014
Frozen Mint Lemonade Slush
by Melanie Gunnell

So am I the only person in the world that never thought to combine mint and lemonade together? I’m not talking spicy, peppery mint flavor like mouthwash (ick). I’m referring to fresh mint. Cool, fragrant, sweet.

Frozen lemonade is frozen lemonade (delicious but ordinary) until you add fresh mint. It’s hard to explain the wow-factor. The lovely fresh mint gives a subtle boost to the sweet lemonade and spicy ginger ale and is the ingredient that leaves you kind of going, “Hmmm, what is that?” In a good way of course.

With the dead, oppressive heat of summer on us, I’m keeping my freezer stocked with this frozen mint lemonade combo. A little chilled ginger ale on top and you have the ultimate summer slushy drink. Perfect for red-cheeked children coming in from playing outside in the sun (and their mom, too, of course) and still more perfect for that neighborhood BBQ you volunteered to host. Silly you.

Fill a punch bowl with this glorious concoction and no one will care what else you are serving. Frozen mint lemonade slush was meant to steal the show.

Frozen Mint Lemonade Slush
Yield: Serves 15-20

The flavor of the frozen lemonade really comes through so make sure to use a brand that you like the taste of (I like the Cascadian Farms brand when/if I can find it, otherwise, I use Minute Maid). Also, if you aren't a ginger ale fan, I think you could definitely sub 7-Up or Sprite.


  • 8 cups water

  • 2 1/2 cups granulated sugar

  • 12 ounce can frozen lemonade concentrate

  • 6-8 sprigs fresh mint

  • 2 liters ginger ale, chilled


  1. In a 4-quart saucepan, bring the water to a boil. Stir in the sugar and continue to simmer, stirring constantly, until the sugar is dissolved, 1-2 minutes.

  2. Off the heat, stir in the lemonade.

  3. Add the mint leaves and cover the pot. Let the mixture sit for 10-15 minutes.

  4. Uncover, remove the mint leaves/stems and give the mixture a good stir.

  5. Pour the lemonade into a freezer-safe container with a lid (I used a large, flat Tupperware-type container) and freeze until firm, 12 hours or so.

  6. Take the lemonade out of the freezer about 30 minutes to an hour before serving. Using a large spoon, scrape across the lemonade and fill each cup about 1/2 to 2/3 full of frozen lemonade.

  7. Pour ginger ale into each cup and serve immediately (garnish with a fresh mint leaf, if desired).

  8. Alternately, you can chunk the frozen lemonade mixture into a punch bowl and fill with ginger ale to serve family-style.

Recipe Source: adapted slightly from my friend Sunny’s family cookbook via her sister Des (I decreased the sugar by 1/2 cup — that’s all!)

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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