Frozen lemonade
Section: Blended · blend · fruit
Applies to: fresh lemon juice, sugar syrup, and ice blended to a fine, pourable slush.
Target: under 2 minutes from order to serve; consumed immediately.
Operating procedure
- Squeeze fresh lemon juice to order and strain out seeds.
- Prepare a 1:1 sugar syrup and keep it chilled.
- Keep the ice bin full of small, fresh ice so it blends to a fine slush.
- Sanitize the blender jar and blade before building.
- Chill the serving glass and keep the recipe card at the station.
- Add lemon juice and sugar syrup to the blender jar first.
- Reference: about 30 ml lemon juice to 30 ml of 1:1 syrup per serving — a frozen drink needs slightly more sweetness since cold mutes it.
- Add ice on top, measured to the recipe so the slush is thick but still pours.
- Roughly 1.5 cups (about 200 g) ice per serving — too little runs thin, too much freezes the blade and dulls the flavour.
- Blend on high, pulsing first to break the ice, then continuous until smooth with no shards.
- Add a small splash of water only if the blend is too thick to move; the target is a smooth, pourable slush.
- Pour into the chilled glass and serve immediately with a straw.
- Texture is a fine, even slush that pours slowly — no large ice shards and no watery separation.
- Balance is sweet-tart and reads clearly through the cold.
- Served immediately before the slush begins to melt and separate.
A frozen drink melts and separates fast — build it last in the order and hand it off the moment it is poured.
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No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.