Frozen Raspberry Lemonade Recipe

I’m sharing my Raspberry Lemonade Recipe and the one simple kitchen hack I use to make the slushie come together every time.

I always chase drinks that look like art but taste even better, and this frozen raspberry lemonade does exactly that. Bright lemon juice and ruby frozen raspberries swirl into a pink slush that somehow manages to be zesty, slightly sweet, and almost creamy even while frozen.

It feels modern not fussy, the kind of thing that makes you pause and say wait how did they do that, then reach for another glass. Think Homemade Raspberry Lemonade meets a Lemonade Slushie Recipe, but louder and more playful.

Seriously, one sip and you’ll wanna know the trick behind it.

Ingredients

• Frozen raspberries: tangy, full of fibre and vitamin C, make it bright, a little tart.
• Lemon juice: potent sour punch, lots of vitamin C, balances sweetness, wakes up drink.
• Lemon zest: concentrated citrus aroma, tiny oils add fragrance and a hint of bitter.
• Simple syrup: pure sweetener, adds smooth sweetness, controls texture, no grainy sugar.
• Greek yogurt: gives creaminess, adds protein and tang, it’s more filling.
• Ice: chills and thins it as it melts, keeps slushy texture, zero calories.
• Cold water: adjusts strength, lightens flavor, helps blender, so it blends better.

Ingredient Quantities

• 2 cups frozen raspberries (about 10 oz)
• 1 cup freshly squeezed lemon juice (about 4 to 5 lemons)
• zest of 1 lemon
• 3/4 cup simple syrup (1:1 sugar to water)
• 1/2 cup plain greek yogurt
• 1 1/2 cups ice
• 1/2 cup cold water
• fresh raspberries and lemon slices for garnish (optional)

How to Make this

1. If you don’t already have simple syrup ready, quickly make it: combine equal parts sugar and water in a small pot, warm just until the sugar dissolves, cool completely before using.

2. Zest one lemon, then squeeze enough lemons to get 1 cup fresh lemon juice, strain out seeds if needed.

3. In a blender put 2 cups frozen raspberries, the 1 cup lemon juice, the lemon zest, 3/4 cup simple syrup, and 1/2 cup plain Greek yogurt.

4. Add 1 1/2 cups ice and 1/2 cup cold water to the blender, give everything a few short pulses to break up the frozen fruit so the motor does not strain.

5. Blend on medium to high until smooth and slushy, stop and scrape down the sides once or twice so the yogurt mixes evenly.

6. Taste it, add more simple syrup if you want it sweeter, or a splash more water if it’s too thick, but don’t add too much water or you’ll lose the slush texture.

7. Pour into chilled glasses, garnish with fresh raspberries and lemon slices if you want, or rim the glass with sugar for a fancier look.

8. Serve right away for best texture, or spoon the mixture into a shallow container and freeze for 30 to 45 minutes then scrape with a fork if you need a thicker granita style, but know the creamy yogurt will change texture if stored too long.

Equipment Needed

1. Small saucepan or pot (for making the simple syrup)
2. Citrus zester and lemon juicer or reamer
3. Fine-mesh strainer (to catch seeds)
4. Blender, high-speed if you got it
5. Measuring cups and spoons
6. Rubber spatula or spoon to scrape down the sides
7. Ice scoop or measuring cup for the ice
8. Knife and cutting board for lemon slices and garnishes
9. Shallow freezer-safe container and fork if you want a granita option

FAQ

Frozen Raspberry Lemonade Recipe Substitutions and Variations

• Frozen raspberries: swap for frozen strawberries or a mixed berry blend, same volume (2 cups). Fresh raspberries work too, just add an extra 1 cup ice so it’s still slushy.
• Lemon juice: bottled lemon juice is fine in the same amount (1 cup), or use lime juice for a brighter, tangy twist — you might like it more.
• Plain Greek yogurt: use 1/2 cup coconut yogurt for a dairy free option, or 1/2 cup kefir if you want a thinner, tangier drink.
• Simple syrup: replace with 1/2 to 2/3 cup honey or agave (taste and add more if needed), or stir in 3/4 cup granulated sugar until dissolved when blending hot water with it first.

Pro Tips

– Pulse the frozen raspberries and ice in short bursts, let the blender rest a few seconds between bursts so the motor doesnt overheat, and if your blender is weak, crush the ice in a plastic bag with a rolling pin first.

– Use yogurt really cold or pop it in the freezer for 10 minutes before blending so the drink stays creamy and frosty; if you want dairy free try coconut yogurt, but it will taste different.

– To make the flavors sing add a tiny pinch of salt and a bit more lemon zest instead of extra juice if you dont want to thin it out, and taste as you go so you dont over sweeten.

– For making ahead, freeze in a shallow container and scrape every 15 to 20 minutes with a fork till slushy, or pour into an ice cube tray and re-blend quick to refresh the texture; dont store it too long because the yogurt will change consistency.