A cross between a granita and an old fashioned still lemonade. Perfect for a hot summer day. Adjust the quantities to your taste.
I'm a fan of lemonade and I love slushy drinks, so this drink worked out well for me. I used 2 small/med lemons, and not quite 1/2 cup of sugar. I wanted it more slushy so I put approx 3 cups slightly blended ice, and about 1.5 cups of water. The tart/sweetness balance was good (although this of course can vary between lemons), although next time I might try a little less ice or water. Here are some suggestions: 1) As per other reviews, rather than dumping a whole lemon in there, you need to separate out the lemon flesh/sections from the peel and membrane. Too much peel or membrane in the blender and you'll be chewing through your drink. 2) In my opinion, lemon zest is a great addition. It adds a slight tartness, but more importantly, more flavor and texture. I don't think you need to zest the whole lemon finely... I ended up using a knife to cut small strips from the skin and stuck it into the blender, where the bigger strips ended up being cut into smaller, rice-size pieces) I enjoyed the small chunks of zest in the drink, although those who like their drinks homogeneous will probably want to go with the fine zest. 3) Like normal lemonade, you'll want to taste it before serving to make sure the tart/sweetness level is OK. It's relatively easy to make quick corrections by adding more sugar or more lemon juice from a plastic bottle if you have one available. Next time, I might try replacing some of the ice with lime sherbet/sorbet to see if I can't ge - 18 Oct 2007 (Review from Allrecipes US | Canada)
This was our favorite drink this summer. However, the first time I made it, I found it very pulpy. So the next time I made it, I juiced the lemons with my juicer. I also increased the sugar slightly as we like our lemonade sweet. Very refreshing, I love this drink! It really reminds one of the old-fashioned lemonade you get at the fair for $3-4 a plastic glass. Do yourself a favor---make this at home and sit on your padio and sip it slowly. Yum. - 18 Oct 2006 (Review from Allrecipes US | Canada)
This is a really good idea, but the recipe needed a lot of tweaking. The first time there was so much pulp I chewed up a big wad of it at the end. Also, it was too watery and sweet. The second time I made it, I took the lemon sections out of their membrane, which left in the good pulp but eliminated the chewy stuff. I also reduced the sugar to 1/4 cup and added an extra 1/4 cup of lemon juice. This made it nice and sour, just the way I like it. - 26 Jan 2006 (Review from Allrecipes US | Canada)