Frozen lemonade

Applies to: fresh lemon juice, sugar syrup, and ice blended to a fine, pourable slush.

1. Add lemon juice and sugar syrup to the blender jar first.
2. Reference: about 30 ml lemon juice to 30 ml of 1:1 syrup per serving — a frozen drink needs slightly more sweetness since cold mutes it.
3. Add ice on top, measured to the recipe so the slush is thick but still pours.
4. Roughly 1.5 cups (about 200 g) ice per serving — too little runs thin, too much freezes the blade and dulls the flavor.
5. Blend on high, pulsing first to break the ice, then continuous until smooth with no shards.
6. Add a small splash of water only if the blend is too thick to move; the target is a smooth, pourable slush.
7. Pour into the chilled glass and serve immediately with a straw.