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Peach Lemonade Slush

Peach lemonade slush is a frosty, vivid golden-orange drink made by blending fully frozen peach slices with fresh lemon juice for a bright, intensely fruity slushy texture. It’s quick to assemble and melts on the tongue, perfect as a frozen summer drink in tall clear glasses.
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Prep Time 10 minutes
Freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches Peeled and sliced, then frozen in a single layer; substitute about 3 cups frozen peach slices.
Lemonade base
  • 1 cup fresh lemon juice Use freshly squeezed for the brightest flavor.
  • 0.5 cup simple syrup Start with 1/2 cup, then adjust sweetness to taste.
  • 2 cup water or sparkling water Use still water for a classic slush or sparkling water for extra lift.
Garnish
  • 1 lemon slices For rimming and topping glasses.
  • 1 peach wedges For garnish on the glass rim.

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Freeze the peaches
  1. Freeze the peach slices in a single layer on a sheet pan for at least 4 hours until fully frozen, with no overlapping pieces so they lock up evenly.
Blend into slush
  1. Add the frozen peach slices, fresh lemon juice, simple syrup, and water (or sparkling water) to a blender.
  2. Blend on high for 30 to 60 seconds, stopping once to scrape down the sides, until smooth and slushy with no large chunks.
  3. Adjust consistency by blending again for 10 to 20 seconds after adding a small splash more ice or water, until it pours like thick slush.
  4. Taste and adjust sweetness by blending 10 to 20 seconds after adding more simple syrup as needed.
Serve
  1. Pour the peach lemonade slush into tall glasses, filling right up to the rim for maximum frostiness.
  2. Garnish each glass with lemon slices and peach wedges, then serve immediately with a straw.

Notes

Pro tip: freeze the peaches in a true single layer so they blend fast and stay scoopable instead of icy. Store leftover slush covered in the freezer, then re-blend with a splash of water before serving (best within 24 hours); freezing works, but texture softens over time. For a lower-sugar option, replace simple syrup with a sugar-free syrup or use stevia-sweetened syrup in the same amount to taste.