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    Home » recipes » beverage » Frozen Limeade Frosty!

    by Kathy Patalsky · updated: Sep 19, 2019 · published: Aug 9, 2011 · About 2 minutes to read this article. Leave a Comment

    Frozen Limeade Frosty!


    One sip, and your mind freezes over in a pure state of fresh bliss. You could call this a palate-cleansing frosty – but I call it a day-cleansing frosty. “Stress be gone.” says the hypnotic green lime juice.

    For an arctic chill inspired, zippy, juicy and sweet-tart sip – give this Frozen Limeade Frosty a try. It is infused with bright fresh lime juice with sweet undertones of basil, a hint of lemon and sweetened with smooth maple (or agave) syrup. This frosty is free of mint – but you could certainly add some if you’d like. Vibrant, clean flavors will cool you off and chill you out. And yes, if you want to add a happy hour splash of silver tequila, go for it…

    Change it up
    (a few yummy add-in’s):

    * Add frozen watermelon!
    * Add frozen or fresh mango!
    * Add double bananas for a creamier sip!
    * Add cherries!
    * Add a scoop of vanilla soy ice cream for a lime-cream-sicle sip!
    * Fresh mint!
    * Cayenne for spice!

    or go with the pure lime and basil flavor..

    Frozen Limeade Frosty
    makes about 24 ounces

    2 juicy limes, squeezed (about ¼ cup lime juice)
    1 tablespoon lemon juice (or use all lime)
    1 ½ cups ice
    ⅓ cup frozen banana
    2-3 tablespoon maple or agave syrup
    pinch of lime zest
    2 tablespoon fresh basil or mint leaves
    2-4 tablespoon chilled water* (I used sparkling mineral water!)

    *the amount of water you use determines how intense your frosty flavor will be.

    Optional: make it a cocktail + splash of tequila

    garnish: lime wedges

    To Make:

    1. Add the fresh citrus juice to the blender. I used my Vitamix.
    2. Add in the ice cubes, banana, sweetener, lime zest and basil.
    3. Start blending on low – slowly add in the water 1 tablespoon at a time. Keep blending until a desired thickness is reached.
    4. Pour into glasses. Garnish. Salt-rimmed glasses are a nice touch too.

    Enjoy!

    More recipes you may enjoy

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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