The first time I made this frozen strawberry lemonade, it felt like summer in a glass—bright, icy, and impossibly simple.
It’s one of those recipes that lives in the blender and is ready before you can decide on a straw.
This version uses only frozen strawberries and lemonade so it’s fast, reliable, and perfect for backyard guests or a solo afternoon treat.
If you love quick, bold-flavored drinks, this one wins every time and pairs wonderfully with richer desserts like a chocolate-dipped cheesecake for contrast. Try it with chocolate-dipped strawberry cheesecake.
Why You’ll Love This Recipe
- Ready in under five minutes with minimal prep.
- Uses frozen fruit for better texture and no thawing.
- Flexible sweetness—customize with sugar or simple syrup.
- Kid-friendly and great for parties or pool days.
The texture of this frozen strawberry lemonade is thick, velvety, and slushy—more like a blended drink than a watered-down slushie.
The lemonade keeps it bright and tangy while the frozen strawberries add body and natural sweetness.
Because the berries are frozen, you get a frosty, almost sorbet-like mouthfeel that makes this feel indulgent even though it’s essentially just fruit and lemonade.
This balance of tart and sweet makes it a real crowd-pleaser and a perfect vehicle for garnishes like fresh mint or a lemon wedge.
"Five stars — made this for a hot afternoon and everyone asked for seconds. So quick and so refreshing!" — Reader L.
Key Ingredients
Frozen strawberries (2 cups)
Frozen strawberries are the backbone of this drink.
They add structure and cold without the need for a bunch of ice that can dilute flavors.
Choose berries that were flash-frozen and still taste bright; supermarket frozen strawberries from brands like Wyman’s or organic store brands maintain flavor well.
Lemonade (1 cup)
Use a high-quality lemonade for the best brightness.
Bottled lemonade is fine, but homemade or from a trusted brand will give a fresher citrus bite.
If you like a more natural tartness, try a lightly sweetened lemonade or mix freshly squeezed lemon juice with a little simple syrup.
Ice (1 cup)
Ice helps create the slush and extends the volume of the drink without making it watery when blended with frozen fruit.
If your blender is very powerful, you can reduce the ice slightly for a thicker result.
Crushed ice will blend faster and more uniformly than large cubes.
Sugar or simple syrup (2 tbsp, to taste)
This is optional and should be adjusted based on your lemonade’s sweetness.
Granulated sugar works, but simple syrup dissolves instantly and is preferable if you don’t want a gritty texture.
Use honey or agave for a different flavor profile, but start with less since they’re sweeter than granulated sugar.
Full ingredient list:
- 2 cups frozen strawberries
- 1 cup lemonade
- 1 cup ice
- 2 tablespoons sugar (add to taste) or simple syrup as a substitute
Step-by-Step Instructions
Step 1: Add ingredients to the blender
Place 2 cups of frozen strawberries into a high-speed blender.
Pour in 1 cup of lemonade and add 1 cup of ice on top.
Secure the lid and pulse on low to break up the large pieces before moving to a higher speed.
Pro Tip: Use a tamper on thick blenders or stop and scrape the sides once so everything blends evenly.
Visual cue: You’ll know this step is right when you see the mixture start to form a thick, slushy mass instead of separate chunks.
Step 2: Blend until smooth
Increase the blender speed to high and blend in 20–30 second bursts.
Stop, taste, and check texture every 15–20 seconds to avoid over-blending into a thin liquid.
If it’s too thick, add a splash more lemonade; if too thin, toss in another handful of frozen strawberries or a few ice cubes.
Pro Tip: Use quick pulses to preserve a frosty texture and avoid warming the mixture with a long continuous blend.
Visual cue: The drink is ready when it pours slowly but holds some body—like a soft-serve consistency.
Step 3: Sweeten and adjust
Taste the blended lemonade and add up to 2 tablespoons sugar, or 1–2 tablespoons simple syrup, depending on the tartness.
Blend again for 5–10 seconds to incorporate the sweetener evenly.
Pro Tip: Simple syrup dissolves instantly; if using granulated sugar, ensure you blend long enough to dissolve it fully.
Visual cue: The sweetness should sharpen the strawberry flavor without masking the lemon.
Step 4: Serve and garnish
Divide the frozen strawberry lemonade among tall glasses.
Garnish with lemon wedges, a fresh strawberry on the rim, and a mint sprig for color and aroma.
Serve immediately with reusable straws or short spoons.
Pro Tip: Wet the rim of the glass and dip it in sugar for a party-ready presentation.
Visual cue: Tiny ice crystals should glint on the surface, signaling a perfectly slushy drink.
Expert Tips for Success
- Use frozen strawberries that haven’t been sitting in the freezer for months. Older frozen fruit can lose acidity and flavor, giving a flat result. If you make your own, flash-freeze on a sheet first to prevent clumps.
- Choose a blender with a strong motor (ideally 700W or higher). Lower-powered blenders may heat the drink or leave chunks; if you have a weak blender, crush the ice before adding or let frozen strawberries thaw 5–10 minutes.
- For the best texture, alternate between pulsing and full-speed blending so you don’t overwork the blades. Short bursts preserve the frosty bits that make it feel like a treat.
- Simple syrup is a baker’s secret for even sweetness. If you want to keep things transparent and citrusy, make a 1:1 simple syrup and add by the teaspoon, tasting as you go.
- If your lemonade is very sweet, omit added sugar entirely and rely on the strawberries. Conversely, if your lemonade is tart, a light touch of syrup will round it out without becoming cloying.
- For a thicker slush, add an extra half-cup of frozen fruit or reduce the lemonade by 2–4 tablespoons. For more pourable drinks, add an extra splash of lemonade or cold water.
- To make this adult-friendly, stir in 1–2 ounces of vodka, gin, or a citrus liqueur after blending. Alcohol thins the texture, so adjust the ice or frozen fruit to compensate.
- Ready-to-serve parties: set up a mini station with pre-measured frozen fruit in single-serve freezer bags and a pitcher of chilled lemonade. Guests can blend quickly and top with garnishes.
- If you’re using fresh strawberries because you ran out of frozen, add more ice and freeze for at least 30 minutes beforehand for a better chilled consistency.
- Avoid citrus juice concentrates labeled “from concentrate” if you can; they often have a cooked taste. Fresh or natural lemonade preserves brightness.
Storage & Freezing
In the fridge: This drink is best enjoyed immediately.
If you refrigerate it, the texture will separate and thin; store in an airtight jar for up to 24 hours and shake or re-blend briefly before serving.
In the freezer: You can freeze extra blended lemonade into popsicle molds or an airtight container for up to 1 month.
Scoop out and let sit at room temperature for 5–10 minutes before stirring to reach spoonable slushiness.
Reheating/re-thawing: Don’t heat—this is meant to stay cold.
If you have frozen portions, thaw in the fridge for 30 minutes then re-blend with a splash of lemonade to restore texture.
Variations & Substitutions
Strawberry-basil lemonade: Add a handful of fresh basil leaves during the final blend.
Basil brightens the drink in a savory-herbal way that pairs beautifully with strawberries.
Peach-strawberry lemonade: Swap half the strawberries for frozen peaches for a stone-fruit twist.
This variation is great in late summer and echoes the flavor of a homemade peach pie filling for a cobbler-like drink; try it with a peach pie recipe for a dessert pairing. Match it with a homemade peach pie filling.
Lower-sugar version: Use unsweetened lemonade or dilute your lemonade with sparkling water and skip added sugar.
Sparkling water adds effervescence and reduces calories while keeping a refreshing lift.
Creamy strawberry lemonade: Add 1/4 cup plain Greek yogurt or coconut cream for a tangy, creamy slush.
This makes a thicker, smoothie-like treat and adds protein if you want a more substantial snack.
Dessert pairing: Serve alongside strawberry cookies or tender kiss cookies for a coordinated flavor experience. Try homemade strawberry kiss cookies.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of frozen?
A: Yes, but you’ll need more ice to achieve the same slushy texture. Freeze fresh berries for 30–60 minutes first if possible, or add an extra cup of ice and blend longer to get the same frosty body.
Q: How can I make this less sweet without losing flavor?
A: Use a tart lemonade or dilute your lemonade with 25–50% sparkling water. Add a pinch of sea salt to enhance sweetness perception without adding sugar, and use lemon zest for brightness.
Q: Will this recipe work in a blender bottle or shake method?
A: No. Since this relies on frozen fruit and ice to make a slushy texture, it needs a high-speed blender. A blender bottle won’t break down the frozen components.
Q: Can I make this ahead for a party?
A: You can pre-measure frozen fruit into single-serving bags and chill lemonade in a pitcher. Blend fresh just before serving for the best texture. For fully made drinks, freeze in popsicle molds or an airtight container and re-blend briefly before serving.
Q: What’s the best garnish for presentation?
A: A lemon wheel, a whole fresh strawberry, and a small mint sprig create a classic look. If you rim the glass in sugar, the drink reads as extra festive and photogenic.
Final Thoughts
This frozen strawberry lemonade is fast, forgiving, and endlessly adaptable.
Make it as tart or as sweet as you like and use it as a base for creative variations or party-ready iteratives.
If you enjoyed this recipe, please leave a star rating in the recipe card below or pin this to Pinterest for later.
Conclusion
For another simple take on this drink, see the two-ingredient variation on How Sweet Eats’ 2 Ingredient Frozen Strawberry Lemonade for inspiration.
If you’re exploring other family-tested frozen versions, check out the Like Mother, Like Daughter recipe for a classic spin on frozen strawberry lemonade. Frozen Strawberry Lemonade – Like Mother, Like Daughter
Additional recipes you might enjoy: chocolate-strawberry cupcakes, valentine strawberry cookies, and strawberry kiss cookies.
Frozen Strawberry Lemonade
Ingredients
For the lemonade
- 2 cups Frozen strawberries Use flash-frozen strawberries for best flavor.
- 1 cup Lemonade Use high-quality lemonade for the best results.
- 1 cup Ice Use crushed ice for faster blending.
- 2 tbsp Sugar or simple syrup Adjust sweetness to taste.
Instructions
Preparation
- Place 2 cups of frozen strawberries into a high-speed blender.
- Pour in 1 cup of lemonade and add 1 cup of ice on top.
- Secure the lid and pulse on low to break up large pieces before increasing speed.
Blending
- Increase blender speed to high and blend in 20–30 second bursts.
- Stop to taste and check texture every 15–20 seconds.
- Adjust thickness by adding more lemonade or frozen strawberries.
Sweetening
- Taste the blended lemonade and add up to 2 tablespoons sugar or simple syrup as desired.
- Blend again for 5–10 seconds to incorporate sweetener.
Serving
- Divide among tall glasses and garnish with lemon wedges and mint sprigs.
- Serve immediately with reusable straws or spoons.
