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Beckys Mint Lemonade Slush


  • 8 cups Water
  • 3 cups Sugar, Granulated
  • 12 ounces, weight Can Frozen Lemonade Concentrate
  • 6 sprigs Mint, Fresh
  • 8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Bottle Ginger Ale


Bring water to a boil and remove from heat.
Stir in sugar until dissolved, making a simple syrup.
Add the thawed frozen lemonade concentrate and 6 sprigs of mint (on the stem).
Allow to steep until mint becomes wilted and even slightly browned.
Remove the mint and place the lemonade mixture in the freezer overnight.
Becky recommends using a plastic gallon ice cream bucket for the job.
Remove from the freezer about one hour before serving.
Stir in the ginger ale and serve.