Food & Cooking Recipes Drink Recipes Cocktail Recipes Boozy Frozen Lemonade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 20 mins Total Time: 6 hrs 50 mins Servings: 8 Tarragon simple syrup and fresh lemon juice are transformed into a granita, then blended with gin to make this refreshing slushie. Ingredients ¾ cup sugar 1 bunch fresh tarragon 1 ½ cups fresh lemon juice (from 7 to 8 lemons), plus wedges for serving 8 ounces gin, chilled Directions Combine sugar, 8 sprigs tarragon, and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat; let cool completely. Remove and discard tarragon. Pour syrup into a freezer-safe 9-by-13-inch baking dish. Stir in lemon juice and 2 cups cold water. Freeze until solid, at least 6 hours and up to 1 day. Remove from freezer; scrape surface of mixture with the tines of a fork until flaky. (If too firm to scrape, let stand at room temperature 10 minutes.) Transfer to a blender with gin and 2 cups ice-cold water. Blend until smooth. (Mixture can be returned to freezer at this point until ready to serve.) Divide among chilled serving glasses, garnish with tarragon sprigs and lemon wedges, and serve immediately. Cook's Notes If your blender bowl is smaller than eight-cup capacity, blend half of the frozen lemon mixture with one cup water and four ounces gin, then repeat the process with the remaining mixture, water, and gin. Rate it Print