Becky’S Mint Lemonade Slush

1. 1

   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.

2. 2

   Remove from the freezer about one hour before serving. Stir in the ginger ale and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.