This 2-ingredient raspberry lemonade slush is one of those simple little tricks that feels like magic. My mother-in-law, Nana Helen, first poured this from her old glass pitcher at a Fourth of July barbecue, and I still remember how fast it disappeared from the picnic table. She swears by this easy blender method for every backyard gathering because it tastes like a cross between a snow cone and fresh-squeezed lemonade, and it comes together in minutes with things you can keep on hand. The bright pink, frosty pitcher looks beautiful on the counter, and by the time you turn around with the burgers, it\u2019s usually empty.<\/p>\n\n\n\n
Serve this raspberry lemonade slush in chilled mason jars or tall glasses, with a spoon or sturdy straw for scooping up the icy bits. It pairs nicely with grilled burgers, brats, hot dogs, and simple picnic sides like potato salad, coleslaw, baked beans, and corn on the cob. Set the pitcher on a tray with a dish towel underneath to catch drips, and add a bowl of lemon wedges for folks who like an extra tangy kick. This is especially refreshing alongside salty snacks\u2014pretzels, chips, or popcorn\u2014and makes a cheerful non-alcoholic option at cookouts, baby showers, or church potlucks.<\/p>\n\n\n\n
2-Ingredient Raspberry Lemonade Slush<\/strong><\/p>\n\n\n\n Servings: 6-8<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n 4 cups frozen raspberries (do not thaw)<\/p>\n\n\n\n 4 cups cold prepared lemonade (homemade or store-bought, well chilled)<\/p>\n\n\n\n Directions<\/strong><\/p>\n\n\n\n Set a large glass pitcher on a light-colored counter or table so it\u2019s ready to catch the slush as you blend. If you have room, chill the pitcher in the refrigerator or freezer for 10\u201315 minutes so it frosts up nicely.<\/p>\n\n\n\n Pour 2 cups of the cold lemonade into a blender. Add 2 cups of the frozen raspberries on top. The raspberries should be straight from the freezer so they act like ice and give you that thick, frosty texture.<\/p>\n\n\n\n <\/p>\n\n\n\n Blend on high until the mixture is very smooth and thick, stopping once or twice to scrape down the sides and gently stir if needed. The mixture should look like a bright pink, icy slush with no big raspberry chunks left.<\/p>\n\n\n\n Carefully pour the slush into the chilled glass pitcher. You should see a frosty condensation form on the outside of the pitcher as the cold slush hits the glass.<\/p>\n\n\n\n Repeat the blending with the remaining 2 cups lemonade and 2 cups frozen raspberries. Blend until smooth and thick, then pour into the same pitcher, stirring gently with a long spoon to combine both batches into one uniform slush.<\/p>\n\n\n\n Taste the slush. If you prefer it sweeter, you can stir in a small splash of additional lemonade. If you\u2019d like it a bit thinner for easy pouring, add a little more cold lemonade, a few tablespoons at a time, until it reaches your desired consistency.<\/p>\n\n\n\n Serve the raspberry lemonade slush immediately while it\u2019s thick and icy. Give the pitcher a gentle stir before each pour to keep the texture even. If it starts to melt, you can pop the pitcher in the freezer for 10\u201315 minutes and stir again to refresh the slushiness.<\/p>\n\n\n\n Variations & Tips<\/strong><\/p>\n\n\n\n If your raspberries are especially tart, you can use a sweeter lemonade or add a tablespoon or two of sugar or honey to the blender. For a lighter, less sweet drink, replace up to 1 cup of the lemonade with cold water or sparkling water before blending. If you prefer a smoother texture without seeds, blend the raspberries and lemonade until very smooth, then strain through a fine-mesh sieve into a bowl or pitcher, pressing with a spoon, before returning the liquid to the blender to chill briefly with a handful of extra frozen raspberries. For an adults-only version, stir a splash of vodka or limoncello into individual glasses rather than the whole pitcher, so kids and non-drinkers can still enjoy the plain slush. You can also swap in frozen strawberries or a mix of frozen berries for a different flavor, keeping the same lemonade base. Food safety tips: Always keep the lemonade refrigerated until you\u2019re ready to blend, and don\u2019t leave the pitcher sitting out in hot sun for more than 1\u20132 hours; return leftovers to the refrigerator promptly. If you make this ahead, store the blended mixture covered in the fridge for up to a day, then re-freeze in a shallow pan for 30\u201345 minutes and stir to restore the slushy texture before serving. Rinse berries before freezing if you\u2019re starting from fresh, and use clean utensils and a clean pitcher to avoid any contamination when serving at large gatherings.<\/p>\n","protected":false},"excerpt":{"rendered":" This 2-ingredient raspberry lemonade slush is one of those simple little tricks that feels like magic. My mother-in-law, Nana Helen,…<\/p>\n","protected":false},"author":1,"featured_media":2615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n