Peach-Basil Lemonade Slush

Name: Peach-Basil Lemonade Slush
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 2 cups sugar; 3 cups chopped peeled fresh peaches (about 3 medium) or 1 pound frozen unsweetened sliced peaches; 1 package (3/4 ounce) fresh basil leaves or 20 large leaves; 4 cups water; 1-1/2 cups fresh lemon juice; 5 to 8 cups ice cubes; Peach slices and fresh basil leaves

This chilly slush with peaches, lemon juice and garden-fresh basil is hands down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida

Ingredients

2 cups sugar
3 cups chopped peeled fresh peaches (about 3 medium) or 1 pound frozen unsweetened sliced peaches
1 package (3/4 ounce) fresh basil leaves or 20 large leaves
4 cups water
1-1/2 cups fresh lemon juice
5 to 8 cups ice cubes
Peach slices and fresh basil leaves

Directions

In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely.
Process half of peach mixture and 2-1/2 cups ice in a blender until blended, adding more ice if desired. Repeat with remaining peach mixture and ice. Pour into chilled glasses; serve with peach slices and basil.

Nutrition Facts

1 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 39g carbohydrate (37g sugars, 1g fiber), 1g protein.

Originally published as Peach-Basil Lemonade Slush in Taste of Home June/July 2016

Reviews

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Average Rating:

rdwags62

Oct 2, 2016

I bought a box of peaches from a high school fundraiser so decided to try this slush. So refreshing! Yum!
curlylis85

Jul 31, 2016

The peach-basil combo is fantastic! I love the slushy texture and added a little more lemon juice for personal preferences.
LPHJKitchen

Jun 3, 2016

I was skeptical of the basil-peach flavor combo but we LOVED it. The mixture was a little sweet for our liking so I added a few more peaches and ice to it. Next time, we'll just reduce the sugar - we like things tangy! Great recipe!