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Drink recipe · from the recipe book

Frosty Lemon Basil Strawberry Slush

A thick, icy blended slush of bright lemon, sweet frozen strawberries and fragrant basil, topped with fresh raspberries.

Frosty Lemon Basil Strawberry Slush

Ingredients

  • 1⅔ cups250 gFrozen strawberries, unsweetened
  • ¼ cup60 gLemon juice
  • 1 tsp2 gLemon zest
  • ¾ cup200 gWatercold
  • 2 tbsp25 gGranulated sugar
  • ¼ cup leaves6 gFresh basilleaves, plus 2 small sprigs held back for garnish
  • ½ cup60 gRaspberriesrinsed

Steps

  1. Rinse the raspberries and pat them dry; pull 2 small sprigs from the basil and set them aside for garnish.
  2. Pour the cold water and the lemon juice into the blender, then add the sugar and blend for 10 seconds to dissolve it.
  3. Add the remaining basil leaves and the lemon zest to the blender and pulse a few times to break up the leaves.
  4. Add the frozen strawberries and blend until thick and smooth like a slush, adding a splash more cold water only if the blender stalls.
  5. Pour the slush into 2 chilled glasses, or over ice if you like it thinner.
  6. Top each glass with half of the raspberries and one reserved basil sprig, and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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