Recipe Detail

Berry Topped Lemonade Slush

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Number of Servings:


  1. 1/2 cups - raspberries
  2. 1 tablespoons - honey
  3. 1/4 teaspoons - raspberry extract
  4. 1/2 ounces - raspberry vodka optional (adult version)
  5. 4 cups - ice
  6. 2 - fresh lemons
  7. 2 cups - water
  8. 1/2 cups - honey
  9. 1 teaspoons - vanilla extract
  10. 1 ounces - vodka optional (adult version)
  11. 1/2 cups - blackberries
  12. 1 tablespoons - honey
  13. 1/4 teaspoons - raspberry extract
  14. 1/2 ounces - blackberry brandy optional (adult version)


For both the Red Raspberry syrup and the Blue Blackberry syrup, separately:
Rinse berries; place raspberries (or blackberries), honey and raspberry extract into food processor or blender. Chop and blend until mixture is almost syrup (even seeds will blend into the mix). Set each mixture aside (keeping raspberry and blackberry syrups separated).

For Lemonade Slush:
Cut lemons in half, and squeeze the juice from the lemons (either with a citrus juice directly into the blender or by hand into a glass to remove seeds before pouring into blender).
Add lemon juice, ice, water, honey and vanilla to blender and blend well.

To Serve:
Pour frozen lemonade into serving glasses; top with a tablespoon of red raspberry syrup followed by a tablespoon of blackberry syrup.


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