Frozen Limoncello Cocktail

If you love a super sharp, lemony cocktail that's extra refreshing on a hot summer day, this Frozen Limoncello Cocktail is for you! Make sure to plan ahead to freeze the ice cubes, but once you do that, this recipe is ready in under 5 minutes. Cheers!

This post is sponsored by YUZUCO. All opinions are our own.

The perfect summer cocktail, with a special twist

I love a good limoncello-based cocktail (see: Limoncello Martini and Limoncello Spritz!), and this one just went to the absolute top of my list. It's boozy, refreshing, super tart, and not too sweet.

Plus, there's a lovely herbal note that balances it all out, thanks to a quick batch of basil simple syrup. (The basil is optional – regular simple syrup is fine, too! We just love a citrus/herb pairing.)

One of the secret ingredients that makes it extra delicious: YUZUCO Yuzu Super Juice! We tried it out in place of lemon and I'm totally hooked. I have to admit, I was very hesitant to try it, because I've always said I will never buy or use bottled lemon juice.

But this stuff is totally different. It's almost impossible to believe that it wasn't squeezed moments before. There's no wonder chefs and bartenders go crazy for it! I tried some in a Yuzu Earl Grey Loaf Cake, too, and the whole cake was gone within 24 hours.

We also topped this cocktail with a small handful of YUZUCO candied yuzu peels, which I've honestly just been snacking on. They're like nature's version of sour patch kids! Love them as a cocktail or cake garnish, or just by the handful.

Yuzu has a more complex, floral flavor profile (compared to lemon) that I really can't get enough of. I almost always order a yuzu-forward cocktail when it's on the menu at a good restaurant, and honestly, now I'm wondering: are they using YUZUCO too?!

If you don't have any yuzu on hand, I totally get it, and lemon juice will work in a pinch. But if you're a citrus aficionado like myself, I really, really recommend giving it a try.

How to Make a Frozen Limoncello Cocktail

1. Freeze the yuzu or lemon juice in ice cube trays overnight. 

2. To make the basil simple syrup, add the sugar, water and basil to a small saucepan over medium-low heat, heating just until the sugar is dissolved. Remove from heat and let sit to cool/infuse for at least 30 minutes. Strain out the basil and refrigerate until ready to use. 

3. Optional: make a lemon sugar rim by rubbing together 2 tablespoon of sugar and 1 tablespoon of lemon zest. Moisten the rim of each glass with a lemon wedge, then coat in the sugar mixture.

4. To make the cocktails, add all ingredients to a blender and blend until a slushy mixture forms. Add more ice as needed. Taste and adjust sweetness to your preference – I like a very tart cocktail, but you may want more simple syrup to balance it out. 
5. Pour into 2-3 glasses and top off with candied yuzu peel. Enjoy!

Top Tips from the CK Test Kitchen!

• If the mixture is too liquidy, add more ice ½ cup at a time.
• If you added too much ice, add in another splash of each ingredient. You don't have to go crazy measuring each ingredient – just add everything to taste in roughly the same ratios as the cocktail!

More Summer Cocktails You'll Love

We can't wait for you to make this Frozen Limoncello Cocktail in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

Print

📖 Recipe