Lemon Iced Tea Slush | Zesty, Cooling & Smooth
Zesty lemon brightens a strong tea base—clean, cooling, and silky in slush form.
Prep 5–8 min Ready ≈15–45 min Batch ≤ ~2.3 L Sugar ≈10–14%
Lemon Iced Tea Slush
Brew bold black tea, add fresh lemon juice and simple syrup, then chill and freeze with the GSEICE HS3L until smooth, ribbon-like crystals form.
Servings • Ingredient Matrix
| Ingredients | 2–3 Servings | 4–6 Servings | 6–8 Servings |
|---|---|---|---|
| Strong black tea brewed, cooled | 2 cups (480 ml) | 4 cups (960 ml) | 6 cups (1440 ml) |
| Fresh lemon juice | ¼ cup (60 ml) | ½ cup (120 ml) | ¾ cup (180 ml) |
| Cold water | ½ cup (120 ml) | 1 cup (240 ml) | 1½ cups (360 ml) |
| Simple syrup (1:1) to taste | 3–4 tbsp | 6–8 tbsp | 9–12 tbsp |
| Finishers optional | Lemon slice · mint sprig · crushed ice | ||
Batch ≤ ~2.3 L. Keep total sugar around 10–14% for a smooth, fast freeze.
Directions
- Brew & cool. Steep black tea at least 2× strength; cool completely.
- Mix base. Combine tea, lemon juice, simple syrup, and cold water; chill if possible.
- Load & program. Pour into HS3L (≤ ~2.3 L). Select Frozen Juice.
- Freeze. Run until the flow falls in smooth, ribbon-like strands (~15–45 min).
- Serve. Dispense into glasses; garnish with a lemon slice or mint.
Tips
Strength matters
Brew stronger than daily tea so flavor stays bright after freezing.
Sugar window
Target 10–14% sugar for silky crystals; adjust with syrup (not extra water).
Decaf option
Use decaf black tea or rooibos for a caffeine-free slush.
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