Mmm, can you already taste that sweet-tart combination of juicy strawberries and zesty lemon? As summer heats up, there’s nothing more satisfying than a frosty glass of homemade strawberry lemonade. We’ve gathered 18 incredibly refreshing frozen versions—from creamy blends to boozy adult treats—that will become your go-to cool-down solutions. Get ready to blend up some serious deliciousness!
Classic Frozen Strawberry Lemonade
Huddle up, heat warriors! When summer turns your kitchen into a sauna and your taste buds stage a revolt, this frosty pink potion arrives like a superhero in a blender cape. It’s the ultimate sweet-tart rebellion against sweltering afternoons, guaranteed to turn your brain freeze into pure bliss.
Ingredients
– 2 cups frozen sweet strawberries (the kind that burst with summer)
– 1/2 cup freshly squeezed lemon juice (from about 3-4 plump, sunny lemons)
– 1/4 cup granulated sugar (for that perfect sweet zing)
– 1 1/2 cups cold filtered water (crisp and clear)
– 1 cup ice cubes (the crunchier, the better)
Instructions
1. Combine 2 cups frozen sweet strawberries, 1/2 cup freshly squeezed lemon juice, and 1/4 cup granulated sugar in your blender pitcher.
2. Pour in 1 1/2 cups cold filtered water—this helps the blending start smoothly without straining your machine.
3. Blend on high speed for 30 seconds, or until the mixture is completely smooth with no strawberry chunks remaining.
4. Add 1 cup ice cubes to the blender. (Tip: Use smaller ice cubes for a slushier texture that’s easier to sip.)
5. Pulse the blender 5-7 times, just until the ice is crushed and incorporated but still has some delightful icy bits.
6. Check the consistency—it should be thick enough to coat a spoon but pourable. (Tip: If it’s too thin, blend in 3-4 more ice cubes; if too thick, add 1 tablespoon water and pulse once.)
7. Pour immediately into chilled glasses. (Tip: For an extra frosty experience, pop your glasses in the freezer for 10 minutes before serving.)
Scoop up this vibrant slush and let the sweet strawberry waves crash against the zesty lemon shores. It’s like a beach vacation in a glass—serve it with colorful paper straws for maximum patio vibes, or pour it over vanilla ice cream for an instant float upgrade that’ll make your spoon do a happy dance.
Honey-Sweetened Frozen Strawberry Lemonade
Viciously refreshing and dangerously easy to whip up, this honey-sweetened frozen strawberry lemonade is your new secret weapon against sweltering afternoons. It’s the kind of frosty, fruity magic that makes you forget the thermostat is creeping toward “surface of the sun” levels. Consider this your official permission to mainline summer in a glass.
Ingredients
– 2 cups frozen sweet strawberries
– ½ cup freshly squeezed lemon juice
– ¼ cup raw, golden honey
– 1 cup cold filtered water
– 1 cup crushed ice
Instructions
1. Add 2 cups frozen sweet strawberries to a high-speed blender.
2. Pour in ½ cup freshly squeezed lemon juice.
3. Drizzle ¼ cup raw, golden honey over the strawberries and lemon juice.
4. Add 1 cup cold filtered water to the blender.
5. Blend on high speed for 30 seconds until the mixture is smooth and uniformly pink.
6. Add 1 cup crushed ice to the blender.
7. Blend on high for another 45-60 seconds until the mixture is thick, slushy, and completely frosty.
8. Pour immediately into chilled glasses.
Glacial perfection in a glass, this frozen lemonade delivers a vibrant pink hue and a texture that’s part slushie, part sorbet. The honey lends a floral sweetness that plays beautifully with the tart lemon and juicy strawberries—serve it with a colorful paper straw and a fresh strawberry perched on the rim for maximum Instagram appeal.
Vegan Frozen Strawberry Lemonade
Every time summer tries to melt us into puddles, this frosty pink potion comes to the rescue—it’s basically a superhero cape in drink form, but with way more zing and zero dairy drama.
Ingredients
- 2 cups juicy frozen strawberries
- ½ cup freshly squeezed lemon juice
- ⅓ cup pure maple syrup
- 1 cup chilled sparkling water
- Ice cubes (for serving)
- Fresh mint sprigs (for garnish)
Instructions
- Add 2 cups juicy frozen strawberries to a high-speed blender.
- Pour in ½ cup freshly squeezed lemon juice—this bright acidity balances the sweetness perfectly.
- Drizzle ⅓ cup pure maple syrup into the blender for natural, caramel-kissed sweetness.
- Blend on high speed for 45–60 seconds until completely smooth, scraping down the sides halfway through to ensure no strawberry chunks escape their fruity fate.
- Slowly stream in 1 cup chilled sparkling water while blending on low speed to maintain maximum fizz.
- Fill glasses generously with ice cubes—the more ice, the longer your drink stays frosty and fabulous.
- Pour the blended strawberry lemonade over the ice, leaving a little room at the top for garnish.
- Top each glass with a fresh mint sprig for an aromatic flourish that makes it look as fancy as it tastes.
This slushy wonder lands somewhere between a tart lemonade and a fruity granita, with tiny ice crystals that crackle delightfully against your tongue. Serve it alongside grilled veggie skewers for a backyard barbecue power move, or pour it into popsicle molds for a handheld heat-wave hack.
Sparkling Frozen Strawberry Lemonade
Virtually every summer gathering needs that one showstopping drink that makes people forget about the sweltering heat, and friends, this is it. Imagine your favorite childhood lemonade stand drink decided to level up, put on a fancy dress, and throw a frozen party in your mouth. This sparkling frozen strawberry lemonade is about to become your warm-weather hero, guaranteed to make you the most popular person at any backyard bash.
Ingredients
– 2 cups juicy frozen strawberries
– 1 cup freshly squeezed lemon juice from plump, vibrant lemons
– 1/2 cup granulated sugar
– 1 cup chilled sparkling water
– 2 cups ice cubes
– Fresh mint sprigs for garnish
Instructions
1. Combine 2 cups juicy frozen strawberries, 1 cup freshly squeezed lemon juice, and 1/2 cup granulated sugar in your blender.
2. Blend on high speed for 45 seconds until the mixture becomes completely smooth and the sugar has fully dissolved.
3. Add 2 cups ice cubes to the blender with the strawberry-lemon mixture.
4. Blend on high speed for 60-90 seconds until the texture becomes slushy and all ice chunks have disappeared.
5. Pour in 1 cup chilled sparkling water while the blender is running on low speed.
6. Pulse the blender 3-4 times just until the sparkling water is incorporated but still maintains its bubbles.
7. Immediately divide the mixture between 4 serving glasses.
8. Garnish each glass with a fresh mint sprig placed delicately on top.
Gloriously slushy and bursting with bright flavors, this frozen treat delivers the perfect balance of sweet strawberry and tart lemon that will make your taste buds do a happy dance. The tiny sparkling bubbles add a delightful fizz that cuts through the richness, creating a texture that’s both refreshing and sophisticated. Try serving it in sugar-rimmed glasses for extra pizzazz or adding a splash of vodka for the adults – either way, it’s guaranteed to disappear faster than you can say “more please!”
Mint-Infused Frozen Strawberry Lemonade
Just when you thought summer drinks couldn’t get more refreshing, this frosty concoction swoops in like a superhero in a heatwave. Picture this: you’re melting on your porch, dreaming of something that’ll slap the humidity right out of the air—and boom, mint-infused frozen strawberry lemonade enters the chat. It’s basically a snow cone’s sophisticated cousin who went to culinary school and came back with a serious attitude.
Ingredients
- 2 cups juicy frozen strawberries
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup fragrant fresh mint leaves
- 1/3 cup granulated sugar
- 1 cup cold filtered water
- 2 cups crushed ice
Instructions
- Combine 1/3 cup granulated sugar with 1 cup cold filtered water in a small saucepan over medium heat, stirring constantly for exactly 3 minutes until the sugar fully dissolves to create a simple syrup.
- Remove the saucepan from heat and immediately stir in 1/4 cup fragrant fresh mint leaves, pressing them gently with a spoon to release their oils as the syrup cools for 15 minutes—this infuses maximum mint flavor without bitterness.
- Strain the mint-infused syrup through a fine mesh sieve into a blender, discarding the spent mint leaves.
- Add 2 cups juicy frozen strawberries, 1/2 cup freshly squeezed lemon juice, and 2 cups crushed ice to the blender with the mint syrup.
- Blend on high speed for 45-60 seconds until the mixture becomes completely smooth and has a slushy consistency, scraping down the sides halfway through to ensure even blending.
- Pour immediately into chilled glasses and serve within 5 minutes for optimal frosty texture—the secret to preventing separation is serving it fast while it’s still properly frozen.
Nothing beats that first spoonful-slash-sip where the icy strawberry granules melt into bright lemon zing, all while that sneaky mint breeze cools your entire soul. Try serving it in hollowed-out lemons for maximum Instagram drama, or honestly, just grab a straw and prepare for your taste buds to throw a pool party.
Tropical Frozen Strawberry Lemonade with Coconut
Brace yourself for a flavor vacation that’ll teleport your taste buds straight to the tropics without requiring a single vacation day. This frozen strawberry lemonade with a coconut twist is basically a piña colada’s sophisticated cousin who decided to get healthy(ish) and absolutely nailed it. Get ready to turn your blender into a portal to paradise.
Ingredients
– 2 cups frozen sweet strawberries
– 1 cup freshly squeezed lemon juice
– ½ cup creamy coconut milk
– ¼ cup pure maple syrup
– 1 cup crushed ice
– Fresh mint sprigs for garnish
– Toasted coconut flakes for topping
Instructions
1. Combine 2 cups frozen sweet strawberries, 1 cup freshly squeezed lemon juice, ½ cup creamy coconut milk, and ¼ cup pure maple syrup in your blender pitcher.
2. Add 1 cup crushed ice to the blender—this ensures everything blends smoothly without overworking your machine.
3. Blend on high speed for 45-60 seconds until the mixture is completely smooth and has a slushy consistency.
4. Stop the blender and scrape down the sides with a spatula to incorporate any stubborn bits.
5. Blend for another 15 seconds to achieve perfect homogeneity—you shouldn’t see any strawberry chunks or ice particles.
6. Pour the vibrant pink mixture immediately into chilled glasses to maintain that frosty texture.
7. Top each glass with a generous sprinkle of toasted coconut flakes for crunch and nutty flavor.
8. Garnish with fresh mint sprigs placed artfully on the rim or floated on top.
Dive into this frosty masterpiece where the tart lemon zing dances with sweet strawberry notes, all wrapped in coconut creaminess. The texture lands somewhere between a smoothie and a granita—thick enough to eat with a spoon but drinkable through a sturdy straw. Serve it poolside in hollowed-out pineapples for maximum tropical vibes, or just enjoy it on your couch while pretending you’re beach-adjacent.
Cucumber Frozen Strawberry Lemonade
Picture this: you’re melting faster than an ice cube in the desert, and your taste buds are staging a full-blown rebellion demanding something cold, fruity, and fabulous. This cucumber frozen strawberry lemonade is about to become your new best friend—it’s basically a spa day in a glass, but with way more personality and zero judgment for drinking it before noon.
Ingredients
- 1 large English cucumber, peeled and roughly chopped
- 2 cups frozen sweet strawberries
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup pure maple syrup
- 1 cup cold filtered water
- 2 cups ice cubes
- Fresh mint sprigs for garnish
Instructions
- Combine the peeled, roughly chopped English cucumber, 2 cups of frozen sweet strawberries, 1/2 cup of freshly squeezed lemon juice, 1/4 cup of pure maple syrup, and 1 cup of cold filtered water in a high-speed blender.
- Secure the blender lid tightly and blend on high speed for 30 seconds, or until the mixture is completely smooth and no large chunks remain.
- Add 2 cups of ice cubes to the blender. Tip: Using smaller ice cubes helps prevent blender strain and creates a smoother slushy texture.
- Blend again on high speed for 45-60 seconds, pausing to scrape down the sides if needed, until the mixture reaches a thick, slushy consistency with no visible ice chunks.
- Pour the frozen lemonade immediately into chilled glasses. Tip: For an extra-frosty experience, chill your glasses in the freezer for 15 minutes before serving.
- Garnish each glass with fresh mint sprigs. Tip: Gently slap the mint between your palms before adding to release its aromatic oils for maximum fragrance.
Just try not to grin when that first sip hits—this frosty wonderland delivers a vibrant pink slush that’s simultaneously creamy from the cucumber and bursting with tangy-sweet strawberry lemonade vibes. Jazz it up by rimming glasses with sugar or serving it alongside grilled shrimp skewers for a surprisingly perfect savory-sweet pairing that’ll make you look like a culinary genius.
Lavender Frozen Strawberry Lemonade
Mmm, let’s be real—when summer’s heat hits like a ton of bricks, you need a drink that’s basically a frosty hug in a glass. This lavender frozen strawberry lemonade is here to rescue your taste buds from the mundane, blending floral whimsy with fruity zing in a slushy masterpiece that’ll make you forget the sweat dripping down your neck.
Ingredients
– 2 cups frozen sweet strawberries
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1 tablespoon dried culinary lavender buds
– 1 cup cold water
– 2 cups ice cubes
Instructions
1. Combine 1/2 cup freshly squeezed lemon juice, 1/4 cup granulated sugar, and 1 tablespoon dried culinary lavender buds in a small saucepan.
2. Heat the mixture over medium heat for 5 minutes, stirring constantly until the sugar fully dissolves and the lavender infuses the liquid with a subtle floral aroma.
3. Strain the lavender-infused syrup through a fine-mesh sieve into a blender to remove the lavender buds, pressing gently to extract all the liquid.
4. Add 2 cups frozen sweet strawberries, 1 cup cold water, and 2 cups ice cubes to the blender.
5. Blend on high speed for 60–90 seconds until the mixture is completely smooth and has a thick, slushy consistency, scraping down the sides halfway through if needed.
6. Pour the blended lemonade into chilled glasses immediately for the best frosty texture.
Creamy, vibrant, and bursting with berry brightness, this frozen treat delivers a delightful crunch from the ice crystals and a floral whisper from the lavender. Serve it in mason jars with a sprig of fresh mint for a picnic-perfect twist, or top with extra strawberry slices to turn it into an Instagram-worthy dessert drink.
Ginger Frozen Strawberry Lemonade
Hear that? That’s the sound of your blender begging to transform into a frosty, flavor-packed superhero. This Ginger Frozen Strawberry Lemonade is basically summer in a glass—a zesty, spicy, sweet escape from the sweltering heat that’ll make you forget you ever complained about the sun. Consider this your official invitation to brain-freeze bliss with a ginger kick that’ll wake up your taste buds better than your morning alarm clock.
Ingredients
– 2 cups frozen sweet strawberries
– ¾ cup freshly squeezed lemon juice
– ½ cup granulated sugar
– 1 tablespoon freshly grated ginger
– 3 cups ice cubes
– Fresh mint sprigs for garnish
Instructions
1. Combine 2 cups frozen sweet strawberries, ¾ cup freshly squeezed lemon juice, ½ cup granulated sugar, and 1 tablespoon freshly grated ginger in your blender pitcher.
2. Add 3 cups ice cubes to the blender, placing them on top of the strawberry mixture.
3. Blend on high speed for 45-60 seconds until the mixture is completely smooth and has a slushy consistency. (Tip: Pulse a few times first if your blender struggles with ice to prevent motor strain.)
4. Check the texture by dipping a spoon into the mixture—it should be thick enough to coat the back of the spoon but still pourable.
5. Pour the frozen lemonade immediately into chilled glasses, dividing evenly among 4 servings.
6. Garnish each glass with fresh mint sprigs placed delicately on the rim or floated on top.
7. Serve immediately with sturdy straws that can handle the thick, frosty texture. (Tip: Run your glasses under cold water before pouring to prevent the lemonade from melting too quickly.)
8. Clean your blender immediately after use to prevent sugar from hardening on the blades. (Tip: Add warm water and a drop of dish soap, then blend for 30 seconds for easy cleanup.)
Did we just reinvent summer? The texture is like a snow cone that went to finishing school—smooth yet granular in that perfect frozen way. That ginger warmth sneaks up after the initial strawberry sweetness and lemon zing, creating a flavor rollercoaster that’ll have you questioning why you ever settled for basic lemonade. Try serving it in hollowed-out lemons for maximum Instagram-worthy drama, or add a splash of sparkling water for a fizzy twist that’ll make your taste buds throw a party.
Spicy Jalapeño Frozen Strawberry Lemonade
Kick your summer beverage game into high gear with this dangerously delicious frozen concoction that’ll make your taste buds do a happy dance while giving you just enough fiery kick to keep things interesting. Who knew strawberry lemonade could get this rebellious?
Ingredients
– 2 cups frozen sweet strawberries
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1 large fresh jalapeño pepper
– 2 cups ice cubes
– Fresh mint sprigs for garnish
– Coarse sea salt for rimming
Instructions
1. Slice the fresh jalapeño pepper in half lengthwise and remove all seeds and white membranes using a small spoon.
2. Finely chop the deseeded jalapeño into tiny pieces to ensure even distribution of heat throughout the drink.
3. Combine the frozen sweet strawberries, freshly squeezed lemon juice, granulated sugar, and chopped jalapeño in a high-speed blender.
4. Add 2 cups of ice cubes to the blender pitcher.
5. Blend the mixture on high speed for 45-60 seconds until completely smooth and slushy, scraping down the sides halfway through if needed.
6. Rub a lemon wedge around the rim of your serving glasses.
7. Dip the moistened glass rims into coarse sea salt to create an attractive salted rim.
8. Immediately pour the blended spicy strawberry lemonade into the prepared glasses.
9. Garnish each serving with fresh mint sprigs placed artfully on top.
Tip: For maximum flavor extraction, let the chopped jalapeño sit with the lemon juice for 5 minutes before blending.
Tip: Use fully frozen strawberries rather than fresh ones to achieve the perfect slushy texture without diluting the flavor.
Tip: Taste the jalapeño before using – milder peppers near the stem end provide gentle heat while the tip delivers more fire.
This frosty treat delivers an irresistible contrast between the sweet strawberry base and the jalapeño’s sneaky heat that builds with each sip. The texture stays perfectly slushy for a good 15 minutes, making it ideal for leisurely summer afternoons. Try serving it alongside grilled fish tacos or as a surprising brunch companion that’ll wake up your guests better than coffee ever could.
Coconut Milk Frozen Strawberry Lemonade
Sizzling summer days demand something spectacular, and this Coconut Milk Frozen Strawberry Lemonade is here to save your sanity with its creamy, dreamy vibes. It’s like a tropical vacation and a lemonade stand had a deliciously frosty love child that’s ready to party in your mouth. Trust me, your blender has never been this excited.
Ingredients
– 2 cups frozen sweet strawberries
– 1 cup creamy full-fat coconut milk
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup pure maple syrup
– 1 teaspoon fragrant vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Combine 2 cups frozen sweet strawberries, 1 cup creamy full-fat coconut milk, 1/2 cup freshly squeezed lemon juice, 1/4 cup pure maple syrup, 1 teaspoon fragrant vanilla extract, and 1/4 teaspoon fine sea salt in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides once with a spatula if needed.
3. Pro tip: For an ultra-smooth texture, let the frozen strawberries sit at room temperature for 5 minutes before blending to prevent icy chunks.
4. Pour the mixture into a 9×5-inch loaf pan lined with parchment paper for easy removal.
5. Spread the mixture evenly with a spatula to create a uniform layer about 1-inch thick.
6. Cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
7. Freeze for at least 6 hours or until completely firm and scoopable.
8. Pro tip: For quicker freezing, place the pan on the bottom shelf of your freezer where temperatures are most consistent.
9. Remove from freezer and let sit at room temperature for 5-7 minutes to soften slightly for easy scooping.
10. Scoop into bowls or glasses using an ice cream scoop for perfect rounded portions.
11. Pro tip: Garnish with fresh mint leaves or extra strawberry slices for a vibrant presentation that screams summer sophistication.
Now you’ve got a dessert that’s simultaneously creamy from the coconut milk and refreshingly tart from that zesty lemon juice. Nothing beats serving this vibrant pink beauty in chilled glasses with colorful paper straws for that nostalgic lemonade stand feel, upgraded for adults who know better.
Frozen Strawberry Lemonade Smoothie
Sweating through summer’s relentless heat wave? This frozen strawberry lemonade smoothie is your frosty, fruity rescue mission that’ll make your blender the most popular appliance in the kitchen. Seriously, it’s so refreshing you might forget there’s a sun trying to melt us all into puddles.
Ingredients
– 2 cups frozen sweet strawberries
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup golden honey
– 1 cup icy cold water
– 1 cup creamy vanilla Greek yogurt
– Handful of vibrant mint leaves
Instructions
1. Add 2 cups frozen sweet strawberries to your blender pitcher.
2. Pour in 1/2 cup freshly squeezed lemon juice directly over the frozen berries.
3. Drizzle 1/4 cup golden honey into the mixture. Tip: If your honey is thick, warm the measuring spoon under hot water first for easier pouring.
4. Add 1 cup icy cold water to help everything blend smoothly.
5. Spoon in 1 cup creamy vanilla Greek yogurt for that luxurious texture.
6. Toss in a handful of vibrant mint leaves for that fresh herbal kick.
7. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth. Tip: Start on low for 10 seconds to prevent splashing, then ramp up to high.
8. Stop blending and check consistency—it should be thick but pourable, like a milkshake.
9. Pour immediately into chilled glasses. Tip: For extra frosty glasses, pop them in the freezer for 15 minutes before serving.
10. Garnish with additional mint sprigs if desired.
Craving that perfect slushy texture? This smoothie delivers with its icy strawberry chunks suspended in creamy tanginess that’ll make your taste buds do a happy dance. Serve it poolside in mason jars with colorful straws, or turn it into adult slushies by adding a splash of vodka for backyard barbecue glory.
Rosemary Frozen Strawberry Lemonade
A scorching summer day demands something extraordinary, and this rosemary frozen strawberry lemonade is here to rescue your taste buds from the mundane. Imagine the sweet-tart punch of sun-ripened strawberries mingling with zesty lemon and a whisper of earthy rosemary—it’s basically a flavor party in a glass, and everyone’s invited. Trust me, this isn’t your average lemonade stand fare; it’s a sophisticated sip that’ll make you the hero of any backyard bash.
Ingredients
- 2 cups fresh, juicy strawberries, hulled and sliced
- 1 cup freshly squeezed lemon juice from plump, vibrant lemons
- 1/2 cup granulated sugar
- 2 sprigs fragrant fresh rosemary
- 2 cups cold, crisp water
- Ice cubes for blending
Instructions
- In a small saucepan, combine the granulated sugar, 1 cup of cold water, and the fresh rosemary sprigs over medium heat.
- Heat the mixture, stirring occasionally, until the sugar fully dissolves, about 3–5 minutes, then remove from heat and let it steep for 10 minutes to infuse the rosemary flavor.
- Strain the rosemary syrup through a fine-mesh sieve into a bowl, discarding the rosemary sprigs, and allow it to cool completely to room temperature.
- Tip: For a stronger herbal note, gently muddle the rosemary sprigs before steeping to release more oils.
- In a blender, combine the fresh strawberries, freshly squeezed lemon juice, cooled rosemary syrup, and remaining 1 cup of cold water.
- Add a generous handful of ice cubes to the blender, securing the lid tightly.
- Blend on high speed for 45–60 seconds, or until the mixture is completely smooth and slushy with no strawberry chunks visible.
- Tip: If the blend is too thick, add a splash more water and pulse briefly to reach your desired consistency.
- Taste the mixture and adjust sweetness by adding more sugar if needed, blending for another 10 seconds to incorporate.
- Pour the frozen lemonade into chilled glasses immediately for serving.
- Tip: For an extra-frosty presentation, rim the glasses with sugar or garnish with a fresh strawberry slice and a tiny rosemary sprig.
Velvety and slushy, this drink delivers a burst of sweet strawberry upfront, followed by a tangy lemon zing and an earthy rosemary finish that’s surprisingly refreshing. Serve it in mason jars with colorful straws for a picnic-perfect vibe, or spike it with a splash of vodka for a grown-up twist that’ll have guests begging for the recipe.
Boozy Frozen Strawberry Lemonade Margarita
Virtually every summer gathering has that one drink that disappears faster than sunscreen at the beach, and this Boozy Frozen Strawberry Lemonade Margarita is about to claim that title with delicious authority. Imagine your favorite childhood lemonade stand got a glamorous, frosty upgrade with just enough tequila to make your backyard feel like a tropical resort. This frozen concoction is basically summer in a glass, minus the sunburn and plus all the fun.
Ingredients
– 2 cups frozen sweet strawberries
– 1 cup freshly squeezed lemon juice
– 1/2 cup premium silver tequila
– 1/4 cup triple sec
– 1/4 cup simple syrup
– 2 cups crushed ice
– Coarse salt for rimming glasses
– Fresh strawberry slices and lemon wedges for garnish
Instructions
1. Run a fresh lemon wedge around the rim of two margarita glasses to moisten them evenly. 2. Dip the moistened rims into a shallow plate of coarse salt, twisting gently to create a perfect salted edge. 3. Combine 2 cups frozen sweet strawberries, 1 cup freshly squeezed lemon juice, 1/2 cup premium silver tequila, 1/4 cup triple sec, and 1/4 cup simple syrup in a high-powered blender. 4. Add 2 cups crushed ice to the blender—the smaller ice pieces will create a smoother, slushier texture than large cubes. 5. Blend on high speed for 45-60 seconds until the mixture is completely smooth and has a thick, slushy consistency with no visible ice chunks. 6. Pour the frozen margarita mixture evenly into the prepared salt-rimmed glasses. 7. Garnish each glass with fresh strawberry slices and a lemon wedge perched on the rim for that Instagram-worthy presentation. The resulting texture is like a grown-up slushie that’s simultaneously creamy and refreshing, with the sweet-tart balance of strawberries and lemon playing perfectly against the tequila’s subtle kick. Serve these frosty glasses with colorful paper straws for maximum summer vibes, or turn them into adult popsicles by freezing the leftovers in molds for a boozy treat later.
Green Tea Frozen Strawberry Lemonade
Ready to beat the heat with a drink that’s part zen garden, part summer fiesta? This Green Tea Frozen Strawberry Lemonade is the frosty hero your blender’s been dreaming of—cool, zesty, and just sweet enough to make your taste buds do a happy dance. Let’s blend up some magic!
Ingredients
– 2 cups frozen sweet strawberries
– 1 cup freshly squeezed lemon juice
– ½ cup granulated sugar
– 2 cups strongly brewed green tea, chilled
– 2 cups ice cubes
– Fresh mint sprigs for garnish
Instructions
1. Brew 2 cups of strong green tea using 2 tea bags and boiling water, then chill it in the refrigerator for at least 1 hour until completely cold.
2. Squeeze 4-5 medium lemons to yield 1 cup of freshly squeezed lemon juice, straining out any seeds for a smooth texture.
3. In a blender, combine the 2 cups frozen sweet strawberries, 1 cup freshly squeezed lemon juice, ½ cup granulated sugar, and 2 cups chilled green tea.
4. Blend the mixture on high speed for 30-45 seconds until the strawberries are fully broken down and the liquid is vibrant pink.
5. Add 2 cups ice cubes to the blender and pulse for another 20-30 seconds until the mixture is slushy but not watery.
6. Taste the blend and adjust sweetness by adding more sugar if needed, blending for 5 seconds to incorporate.
7. Pour the frozen lemonade into tall glasses, leaving a little space at the top for garnishes.
8. Garnish each glass with a fresh mint sprig for a pop of color and aroma.
9. Serve immediately with a sturdy straw to enjoy the icy texture at its best.
Tip: For an extra-frosty treat, pop the glasses in the freezer for 5 minutes before pouring. This slushy wonder balances tart lemon with sweet berry bursts, all wrapped in a subtle green tea earthiness—perfect for sipping by the pool or jazzing up with a splash of sparkling water for a fizzy twist.
Vanilla Frozen Strawberry Lemonade
Oh, the things we do to survive summer! When temperatures soar higher than your last questionable life decision, this vanilla frozen strawberry lemonade swoops in like a culinary superhero to save the day. It’s basically a slushy, but make it fancy—because adulthood shouldn’t mean sacrificing frozen joy.
Ingredients
– 2 cups juicy, ripe strawberries, hulled and halved
– 1/2 cup freshly squeezed lemon juice (from about 3–4 plump lemons)
– 1/4 cup granulated sugar
– 1 cup cold whole milk
– 1/2 cup heavy cream
– 1 teaspoon pure vanilla extract
– Pinch of fine sea salt
Instructions
1. Combine the juicy, ripe strawberries, freshly squeezed lemon juice, and granulated sugar in a blender.
2. Blend on high speed for 30–45 seconds until the mixture is completely smooth and no strawberry chunks remain.
3. Pour the strawberry-lemon puree through a fine-mesh sieve into a large bowl, pressing with a spatula to extract all the liquid; discard the seeds and pulp.
4. Whisk in the cold whole milk, heavy cream, pure vanilla extract, and a pinch of fine sea salt until fully incorporated.
5. Pour the mixture into a 9×5-inch loaf pan, using a spatula to scrape every last drop.
6. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the liquid to prevent ice crystals from forming.
7. Freeze for at least 6 hours or until solid, preferably overnight for the best texture.
8. Remove the pan from the freezer and let it sit at room temperature for 5–10 minutes to slightly soften.
9. Use a fork to scrape the frozen mixture vigorously, creating fluffy, granita-like flakes.
10. Scoop the scraped frozen lemonade into chilled glasses or bowls for serving.
Miraculously creamy yet refreshingly icy, this treat boasts a tangy lemon zing balanced by sweet strawberry notes and a whisper of vanilla. Serve it piled high in mason jars with a colorful paper straw, or get wild and layer it with crumbled shortbread cookies for a deconstructed pie vibe—because why should summer have all the fun?
Basil Frozen Strawberry Lemonade
Just when you thought summer drinks couldn’t get more refreshing, this basil-kissed frozen strawberry lemonade crashes the party like an uninvited but thoroughly welcome guest. Juicy strawberries, zesty lemons, and fragrant basil join forces to create the ultimate heat-wave hero that’ll make your blender the most popular appliance in your kitchen.
Ingredients
– 2 cups frozen sweet strawberries
– ¾ cup freshly squeezed lemon juice from plump, vibrant lemons
– ½ cup granulated sugar
– ¼ cup fresh basil leaves, packed and fragrant
– 2 cups ice cubes, preferably made from filtered water
– 1 cup cold sparkling water
– Lemon slices and fresh basil sprigs for garnish
Instructions
1. Combine 2 cups frozen sweet strawberries, ¾ cup freshly squeezed lemon juice, ½ cup granulated sugar, and ¼ cup fresh basil leaves in a high-speed blender.
2. Blend on high speed for 30 seconds until the mixture becomes a smooth, vibrant pink puree with no visible basil pieces remaining.
3. Add 2 cups ice cubes to the blender and pulse 5-6 times to break up the large chunks before blending continuously.
4. Blend on high for 45-60 seconds until the mixture reaches a slushy consistency that holds its shape when scooped.
5. Pour in 1 cup cold sparkling water and pulse 3-4 times just to incorporate—this maintains the drink’s delightful fizziness.
6. Divide the frozen lemonade immediately between 4 glasses, filling each about three-quarters full to prevent overflow.
7. Garnish each serving with a thin lemon slice and a fresh basil sprig arranged artfully on the rim.
8. Serve immediately with sturdy paper straws that won’t collapse under the slushy texture.
Heavenly doesn’t even begin to describe this frosty masterpiece—the texture lands somewhere between a granita and a smoothie, with tiny ice crystals that crunch satisfyingly between your teeth. Each sip delivers a perfect sweet-tart balance where the basil whispers rather than shouts, making it sophisticated enough for grown-up gatherings yet fun enough for kids’ pool parties. Try serving it in hollowed-out lemon cups for maximum Instagram appeal, or spike it with a shot of vodka for those “mom needs a minute” summer afternoons.
Peach-Flavored Frozen Strawberry Lemonade
Yikes, is your summer thirst trying to stage a hostile takeover of your taste buds? This peach-flavored frozen strawberry lemonade is about to become your deliciously frosty coup d’état, blending sweet, tart, and downright refreshing into one sip-worthy rebellion against boring beverages.
Ingredients
– 2 cups frozen sweet strawberries
– 1 cup freshly squeezed lemon juice (from about 4-6 plump, juicy lemons)
– 1/2 cup fine granulated sugar
– 1 cup chilled peach nectar
– 2 cups crushed ice
– Fresh mint sprigs for garnish
Instructions
1. Combine 2 cups frozen sweet strawberries, 1 cup freshly squeezed lemon juice, and 1/2 cup fine granulated sugar in a high-powered blender.
2. Blend on high speed for 45 seconds until the mixture forms a thick, slushy puree with no visible strawberry chunks.
3. Add 1 cup chilled peach nectar and 2 cups crushed ice to the blender. (Pro tip: Using chilled nectar prevents premature melting and keeps your slush perfectly frosty.)
4. Secure the blender lid tightly and pulse 5 times to break up the ice, then blend continuously on high for 60-90 seconds until the mixture is completely smooth and has a soft-serve consistency.
5. Check the texture by dipping a spoon into the mixture—it should hold its shape but still be pourable. (Pro tip: If it’s too thick, add another tablespoon of peach nectar; if too thin, blend in a handful more ice.)
6. Divide the frozen lemonade immediately between 4 serving glasses, filling each about 3/4 full.
7. Garnish each glass with a fresh mint sprig placed delicately on the surface. (Pro tip: Gently slap the mint between your palms before garnishing to release its aromatic oils for maximum fragrance.)
Absolutely dreamy in both texture and taste, this frozen wonderland delivers a creamy slush that melts into a burst of strawberry-peach harmony with every sip. Try serving it in salt-rimmed glasses for a sweet-and-salty twist, or blend in a splash of sparkling water right before serving for an effervescent kick that’ll make your taste buds throw a pool party.
Summary
These 18 frozen strawberry lemonade recipes offer the perfect way to beat the heat with minimal effort. Whether you prefer creamy, tangy, or boozy versions, there’s something here for every summer occasion. We’d love to hear which recipe becomes your go-to favorite—drop us a comment below and don’t forget to share these refreshing ideas on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
