Description
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!
Ingredients
Units
Scale
Cocktails:
- 6 oz YUZUCO Yuzu Super Juice (or freshly squeezed lemon juice)
- 4 oz limoncello
- 2 oz vodka
- 3 oz basil simple syrup (recipe below - or regular simple syrup)
- 1+ cup ice
- For garnish: YUZUCO Candied Yuzu Peels
Basil Simple Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup fresh basil
Instructions
- Freeze the yuzu or lemon juice in ice cube trays overnight.
- 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.
- 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.
- Pour into 2-3 glasses and top off with candied yuzu peel. Enjoy!
Notes
Optional: make a lemon sugar rim by rubbing together 2 tbsp of sugar and 1 tbsp of lemon zest. Moisten the rim of each glass with a lemon wedge, then coat in the sugar mixture.
- Prep Time: 24 hours
- Cook Time: 5 minutes
- Category: Cocktail
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 194
- Sugar: 15.4 g
- Sodium: 1.1 mg
- Fat: 0.1 g
- Carbohydrates: 17.9 g
- Fiber: 0.2 g
- Protein: 0.2 g