What's a Del's Lemonade, you ask? Why, it is a soft-serve, frozen lemonade famous in Rhode Island. It's like drinking snowy lemonade (which is exactly how it was created), but NEVER with a straw - you shake it and roll it around the cup, the heat from your hand slowly melting it into the perfect drinking texture. And weather you buy it from a Del's Lemonade stand, truck, or cart - a pretzel rod or gumball stuck atop is the perfect garnish, regardless of age.
So I don't have any pretzels or gumballs....and I don't have any of the iconic green, waxy cups that it's dispensed in...but I do have the sweet, tart, and frozen concoction that has all southern New Englanders swooning!!
You can purchase a Del's powdered mix, blend it together with water and ice cubes, and just be done with it. But if you have lemons, sugar, water, and time - you can make it yourself - 100% o'na-tu-ral. By making this yourself you can alter the amount of sugar used - sweetening it to your liking. I used 1/3 cups of sugar...less than you'd get from a Del's, but sweet enough for me.
You don't need a facy ice cream maker - just a pan, a whisk and a blender.....and time....and patience.....just a lil' bit.
**Caution**Warning**consuming this too fast will result in an ice cream induced headache!! I got so excited, I ate a few spoonfuls - dropped my spoon, clutched my head, and cursed ice cream headaches!!
This is how it should look - smooth, and slush-like - with just a few hints of lemon zest throughout.
If you can't make it to Rhode Island during the summer, here is an easy copycat for this famous treat!!
DIY Del's Lemonade
makes 4 small, 2 large servings
1 cup fresh squeezed lemon juice and pulp (about 3-4 lemons worth)
1/3 cup of sugar, plus more to taste if needed
3 cups water, divided
1/4 tsp lemon zests, optional - but more authentic this way
Place a 9x12 baking pan in the freezer 30 minutes prior to mixing the ingredients.
Dissolve the sugar in 2 cups of water - mix thoroughly - add lemon juice and zest.
Pour into frozen pan, put back in the freezer for 90 minutes - stirring every half hour. This should leave you with a solid layer, yet pliable enough to break apart with a spoon.
Break the lemon ice into small pieces, taste test it - if more sugar is desired it can be added here, with the final cup of water.
Whisk in the remaining water until ice becomes slightly melted and slushy. Immediately pour into a blender, starting on low for 20 seconds, then switching to high for 20 seconds - or until no large pieces of ice are present.
Serve immediately & enjoy!!
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