Boozy Frozen Strawberry Lemonade
My new favorite drink for these hot, hot summer days (117°F in Phoenix!) is this Boozy Frozen Strawberry Lemonade! It takes your mind completely off of how dang hot it is outside!
Lemon-flavored vodka, limoncello, lemon sorbet, strawberries and fresh basil leaves are mixed with a splash of Prosecco and frozen. Blend it all in a blender to make it slushy and you have what will now be your favorite drink as well for the summer of 2023!!
Muddle Prosecco, lemon-flavored vodka, basil leaves and limoncello in a cocktail shaker or large jar until the basil starts to bruise and tear into pieces. If you don’t have a muddler, it’s okay to use a wooden spoon.
A few months ago, I posted a recipe for Limoncello. It’s so easy and inexpensive, but it takes a week or so to get it to full strength. So, if you’re going to make it, which I highly recommend, plan accordingly!
In a blender or food processor, add the lemon sorbet and strawberries and blend until smooth. Pour the basil infusion through a strainer into the blender. Pulse it all together until it comes together and then transfer to a freezer-safe bowl or container. Cover it and freeze for at least 4 hours.
When you are ready for this refreshing cocktail, scoop the mixture back into the blender and process it until it’s smooth. Divide it evenly between glasses, garnish it with additional strawberries and fresh basil leaves and enjoy! This will definitely cool you off on a hot summer’s day!
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Boozy Frozen Strawberry Lemonade
Makes: 4 servings
Prep Time: 10 minutes
Total Time: 20 minutes plus freeze time 4 hours
Ingredients
- 1 cup (8 ounces) Prosecco
- 3/4 cup (6 ounces) lemon-flavored vodka
- 1/2 cup loosely packed fresh basil leaves, plus more for garnish
- 1/4 cup (2 ounces) limoncello
- 2 cups (1 pint) lemon sorbet, softened
- 6 large (about 6 ounces total) fresh strawberries, hulled and halved lengthwise
Instructions
Using a cocktail muddler or handle of a wooden spoon, muddle together Prosecco, vodka, basil, and limoncello in a cocktail shaker until basil is starting to bruise and tear into pieces. Set aside.
Process sorbet and strawberries in a blender until smooth, about 30 seconds. Pour basil infusion from cocktail shaker through a fine mesh strainer into blender; discard solids. Pulse just until combined, 3 to 4 pulses. Transfer blended mixture to a medium-size freezer-safe bowl or resealable container. Cover and freeze until firm, at least 4 hours or up to overnight (12 hours).
Remove frozen mixture from freezer; let stand at room temperature until softened slightly, about 10 minutes. Scoop mixture into blender; process until smooth, about 30 seconds. Divide evenly among 4 Champagne flutes or wine glasses. Garnish with additional basil, and serve immediately.
Recipe adapted from Food & Wine
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