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This 3-ingredient strawberry lemonade slushie is exactly the kind of thing my Nana Betty would whip up the second the weather started to warm up. She loved recipes that felt a little bit like a magic trick—fast, unfussy, and almost too easy. This one is just frozen strawberries, lemonade concentrate, and ice tossed into the blender, and somehow it tastes like you spent way more time on it. It’s perfect for busy weeknights, backyard cookouts, or those afternoons when the kids (or you) need something frosty and fun in under five minutes. Every time I make a batch, the mason jars are empty before I even get the blender rinsed.
Serve these strawberry lemonade slushies in tall mason jars with a wide straw or spoon so you can really dig into the thick, frosty texture. They’re great with simple summer meals like grilled chicken, burgers, hot dogs, or a big salad—anything you’d serve at a casual cookout. I like to pair them with a salty snack, like popcorn or chips and salsa, because the sweet-tart flavor balances the salt so well. For a little extra flair, you can rim the jars with sugar and add a lemon slice or a couple of whole strawberries on top right before serving.
3-Ingredient Strawberry Lemonade Slushie
Servings: 4
Ingredients
3 cups frozen strawberries
1 cup frozen lemonade concentrate, slightly thawed
2 to 3 cups ice cubes
1/2 to 3/4 cup cold water (optional, to help blend and adjust thickness)
Directions
Add the frozen strawberries to a high-powered blender.
Scoop in the frozen lemonade concentrate. Let it sit for 2 to 3 minutes so it softens just enough to blend but is still very cold and slushy.
Pour in 2 cups of ice cubes to start.
Blend on high until the mixture looks thick, frosty, and smooth, stopping to scrape down the sides or stir as needed. If your blender is struggling, add 1 to 2 tablespoons of cold water at a time just until the blades catch.
Check the texture. For a thicker, spoonable slushie, add up to 1 more cup of ice and blend again. For a slightly sippable slushie, blend in a splash more cold water until it reaches your perfect consistency.
Taste and adjust: if you like it more tart, add a spoonful of extra lemonade concentrate; if it’s too strong, blend in a few more ice cubes or a bit of cold water.
Immediately pour the strawberry lemonade slushie into tall mason jars. Serve right away while it’s thick and icy, before it starts to melt.
Variations & Tips
To turn this into a party drink for adults, blend in a small splash of vodka, rum, or tequila after the slushie is already thick and icy, pulsing just until combined so you don’t thin it out too much. For a slightly lighter version, replace part of the lemonade concentrate with cold water or sparkling water to cut the sweetness and add a bit of fizz. You can also swap half of the frozen strawberries for frozen raspberries for a deeper berry flavor and a darker pink color. If you’re making this ahead for a crowd, blend a double batch, pour it into a shallow freezer-safe container, and freeze; scrape and re-blend with a handful of ice right before serving to bring back that smooth, frosty texture. For kids who love “fancy” drinks, pour the mixture into reusable popsicle molds instead of glasses and freeze into strawberry lemonade slush pops. If your strawberries aren’t very sweet, you can add a teaspoon or two of sugar or honey, but start small—the lemonade concentrate already brings plenty of sweetness and tartness.
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