Martha Stewart Boozy Frozen Lemonade

Martha Stewart boozy frozen lemonade takes 6 hours 50 minutes and just lemon juice, tarragon syrup and gin to make a slushy, herby frozen cocktail that serves 8. Save this easy summer cocktail for cookouts, Fourth of July or pool parties, because it's a few-ingredient, make-ahead drink for a crowd.

Scrape the frozen lemon mixture with a fork until it turns flaky before it goes into the blender. Skip that and you'll blend big icy chunks that stall the blades and leave the drink uneven.

Martha infuses a simple syrup with fresh tarragon, then freezes the lemon mixture into a granita before blending. That gives the drink a soft herbal note and a slushy body that plain crushed ice can't match.

Martha Stewart Boozy Frozen Lemonade

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

150

kcal

A frozen lemon and tarragon granita blends with chilled gin into a smooth, spoonable slush. Once poured, it stays icy and sharp, with a faint herbal sweetness running through every sip.

Ingredients

• 3/4 cup sugar
  

• 1 bunch fresh tarragon
  

• 1 1/2 cups fresh lemon juice (from 7 to 8 lemons), plus wedges for serving
  

• 8 ounces gin, chilled
  

Directions

• Make the tarragon syrup: Combine 3/4 cup sugar, 8 sprigs tarragon and 3/4 cup water in a small saucepan. Bring it to a boil over medium-high heat, stirring until the sugar dissolves, then remove it from the heat and let it cool completely.
• Freeze the lemon mixture: Discard the tarragon, then pour the syrup into a freezer-safe 9-by-13-inch baking dish. Stir in 1 1/2 cups fresh lemon juice and 2 cups cold water, then freeze until solid, at least 6 hours and up to 1 day.
• Scrape the granita: Take the dish out of the freezer and scrape the surface with the tines of a fork until it turns flaky. If it's too firm to scrape, let it stand at room temperature for 10 minutes.
• Blend with the gin: Transfer the flakes to a blender with 8 ounces chilled gin and 2 cups ice-cold water. Blend until smooth, and if you're not serving right away, return the mixture to the freezer.
• Garnish and serve: Divide the slush among chilled serving glasses. Top each with a tarragon sprig and a lemon wedge, then serve immediately.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Vitamix E310 blender, Zulay metal lemon squeezer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this boozy frozen lemonade without a big blender?

Yes, just blend it in two batches. If your blender bowl holds less than 8 cups, blend half the frozen lemon mixture with 1 cup water and 4 ounces gin, then repeat with the rest.

Can I make the frozen lemonade ahead of time?

The lemon mixture can freeze for up to 1 day before you scrape and blend it. Once blended, you can pour it back into the freezer until you're ready to serve.

What can I use instead of gin?

Vodka works well and keeps the lemon and tarragon flavors front and center. For a non-alcoholic version, leave out the gin and use the same amount of cold water or sparkling water.

Why won't my frozen lemon mixture scrape into flakes?

It's probably too firm straight from the freezer. Let it sit at room temperature for 10 minutes, then drag a fork across the surface until it breaks into flakes.

What's the most common mistake with this recipe?

Adding the tarragon syrup while it's still warm is the big one. Warm syrup can melt the freeze and cloud the flavor, so let it cool completely before mixing in the lemon juice.