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.
Ingredients
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
Directions
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.
Off the heat, stir in the
lemonade.
Add the mint leaves and cover the
pot. Let the mixture sit for 10-15 minutes.
Uncover, remove the mint
leaves/stems and give the mixture a good stir.
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.
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.
Pour ginger ale into each cup and
serve immediately (garnish with a fresh mint leaf, if desired).
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!)
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.