If you've ever had frozen lemonade from a cart during a visit to Rhode Island in the summer, you know that this common icy treat is sweet, but not too sweet, tart, not too tart and studded with tiny pieces of lemon rind. It strikes just the right balance between drinkable and icy dessert. If you really want to honor the spirit of this treat, do not eat it with a spoon, just serve in a cup and squeeze it into your mouth until it melts enough to drink.
Recipe courtesy of Treva Chadwell
Rhode Island Frozen Lemonade
2 hr 15 min
10 min
1 quart
2 hr 15 min
10 min
1 quart


  • 2 lemons
  • 1 1/2 cups sugar
  • 1 1/2 cups fresh lemon juice (from about 9 lemons)
  • 1/4 teaspoon kosher salt


Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons. 

In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.

Freeze the mixture in an ice cream freezer according to manufacturer's directions. 

Cook's Note

It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste.

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