Frozen Raspberry Lemonade Recipe
Absolut Vodka, swirls of raspberry purée, iced lemonade slurry, sugared rim
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Ingredients
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Raspberry Purée
Iced Lemonade Slurry
Cocktail & Garnish
Method
Raspberry Purée
Cook and Purée
Place raspberries and 2 tablespoons sugar in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and release juices, about 4–6 minutes.
Remove from heat and stir in 1 tablespoon fresh lemon juice. If the purée seems very thick, stir in up to 1 tablespoon water to loosen slightly (the texture should be pourable but still syrupy).
Strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract smooth syrup and leave seeds behind. Discard seeds. Chill in the refrigerator while preparing the slurry (or place in freezer for 5–10 minutes to speed cooling).
Iced Lemonade Slurry
Make Slurry
Combine 1 cup fresh lemon juice, 1 cup cold water, and 3 tablespoons simple syrup in a blender. Add 3 cups of ice.
Blend on high until the mixture is a smooth, slushy consistency, about 30–45 seconds depending on blender strength. Taste and adjust sweetness with additional simple syrup if needed. The final volume should be roughly 2½–3 cups of slurry.
Cocktail Assembly & Garnish
Prepare Glass Rim
Rub the rim of a chilled serving glass with the lemon wedge. Dip the wet rim into a plate of granulated sugar to coat evenly. Set the glass aside.
Layer and Swirl
Pour 2 ounces (about 1/4 of the slurry) of the iced lemonade slurry into a cocktail shaker or tall mixing glass with ice. Add 2 ounces (60 ml) Absolut Vodka and shake briefly to chill, or stir if preferred. Pour the vodka-lemonade mix into the prepared serving glass, leaving room for puree and top-up.
To create the raspberry swirls: spoon or drizzle 2–3 tablespoons of chilled raspberry purée around the inside edge of the glass and over the top of the frozen lemonade. Use a skewer or straw to gently pull a few lines through the purée to create attractive swirls—do not overmix if you want visible ribbons.
Top with additional slurry from the blender as needed to fill the glass, then add a final 1–2 tablespoons raspberry purée on top and swirl lightly for visual contrast.