frozen drink recipes

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

dark rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

There's a common theme with most of the reviews- the recipe needed to be changed in order to really enjoy it, so I'll only give it a score of 2 stars although it serves as a kind of guide- just be sure to taste first. I made this for Independence Day/July 4th block party last night and definitely needed to add more pineapple juice/pineapple to it as it was the worst pina colada I had ever tasted! Thankfully, I tasted it before bringing it out for everyone. I doubled the recipe and it filled my smaller blender jar Vitamix to the top. I also might add more coconut cream next time I make it. I did not have the dark rum so used only light rum. I used about a cup of non-frozen, freshly cut sweet ripe pineapple, along with about 6-8 oz TJ's Pineapple Juice total, as 4 oz was not enough. I used over 3 cups ice, 4 oz light rum as I didn't want it too strong, and 4 oz TJ's coconut cream, might use a little more next time.

This is the one. The recipe that’s easy,delicious and a crowd pleaser! Play around w/less ice if you like but the best is using a dark rum like Captain Morgan and then a higher end dark rum to drizzle over the top. On the islands, that’s the secret the bartenders use! That’s the best...

It’s a good starting point. Reading other reviews, I reduced the ice to about 3/4 cup and increased frozen pineapple to 3/4 cup. I only had white rum, so I put 3 oz of white rum. I added 1 more oz of pineapple juice after tasting it. Really good results! 

Decent guide. I left out all of the ice and added a bit more frozen fresh pineapple. The ice isn't needed. It will water down your drink. Cut up a fresh pineapple and freeze it. That is all the ice you need. I only had white rum. I used 2oz per serving.

extremely watery... I had to fix it by adding main ingredients. I am from the Caribbean myself so I truly know what a good Pina Colada should taste like.

Absolutely delicious! I added 1 ounce of lime juice. I've seen a few recipes call for lime juice, it gives the drink a nice twist!

This is the worst pina colada I have ever had. I followed the recipe exactly. It's basically like frozen ice with rum in it. Would never make again.

The best Pina colada recipe. I used canned pineapple in heavy syrup like others recommended. Everyone finished their drink and said it was perfect! 

Omg. This recipe is soooooo good! Only thing I changed was I substituted frozen dole diced pineapples in heavy syrup instead of fresh frozen pineapples. Gave it the perfect sweetness! It was so easy to make!

Slushy margaritas are just one more thing you can throw together in your ice cream maker. You can even make and chill the sweetened tequila-lime base ahead of time so that your cocktails churn up more quickly.

Ice Cream Maker Margaritas

sugar

tequila,

lime

liqueur,

Kosher or rimming salt,

Food Network Kitchen’s Ice Cream Maker Margaritas for One-Off Recipes, as seen on Food Network.

Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.

Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve. 

Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.

https://www.foodnetwork.com/videos/ice-cream-maker-margaritas-0266723

Forget the blender and learn to make margaritas with an ice cream machine.

Frozen Raspberry and Vodka Lemonade

raspberries

lemonade

vodka

ice cubes

Geoffrey Zakarian's Frozen Raspberry and Vodka Lemonade is seen on the set Food Network's The Kitchen, Season 7.

Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can) and puree in a blender until smooth.

Divide the mixture among 6 small rocks glasses or cordial glasses and serve with a straw.

Used my Vitamix and it was perfection.  Yum!  Hiccup!  ;)

This tastes really good, the frozen raspberries bit is a little odd to me so I think I might use fresh next time. Other than that it's great! 

This was absolutely delicious! Hubby and I just finished a whole pitcher by the pool today. Perfectly sweet and tart! I used Citron vodka too.<br />GZ, you're a bad, bad influence!!! 

This makes a super easy beautiful cocktail but it is really sweet. It was actually too sweet for us so we added some dry rose' and oh yum was it good!!

Mojito Granita

water

mint leaves (reserve some for garnish)

lime juice

Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.

Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.

Lovely! It was a perfect amount of sugar; I find most mojito recipes too sweet, but this was perfect. It is important to use freshly squeezed lime juice, in my opinion. I made two substitutions: I was out of white rum, so I used tequila instead and added a teeny bit of Grand Marnier to turn it into a mint margarita instead! I also added a single large basil leaf to add a bit of interest.

I just made this Granita for a dinner party and it was the perfect ending to a wonderful meal.   And was the easiest part of everything!!!  The one person who always passe's on dessert's was amazed and said he would want this again!!!

I made this for a recent dinner party and it was a hit with all my guests.  Everyone was asking for the recipe, which is so quick and easy.  I will be making this on a regular basis.

Frozen C + C

store-bought lemonade

store-bought limeade

orange juice

grapefruit juice

Ice cubes

Campari

Frozen C & C, as seen on Food Network's Symon's Dinners Cooking Out, Season 3.

Mix together the lemonade and limeade in a pitcher or large measuring cup, then pour into ice cube molds. Pour the orange juice into separate ice cube molds, then pour the grapefruit juice into more ice cube molds. Freeze into cubes. (This can be done one day or up to one week ahead of time.)

When ready to serve, add 1 cup of each flavor ice cubes to a blender along with a handful of regular ice. Add the Campari and vodka and blend into a smooth slushie. Pour into insulated tumblers and serve.

Mojito Slushy

lime juice, about 4 to 6 limes

mint

limes, zested

light rum

Mint sprigs and lime wedges,

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

Delicious. I didn’t have crushed ice so I added regular ice cubes and my vitamix took care of it. This recipe makes four servings but these are four  huge servings. Easy to make. Easier if you have the simple sugar water made up already. If you’re blending and it gets a little stuck, just add a little coconut water to move it. For the kids, substitute the coconut water for the rum. It  goes nicely with the lime and mint. 

OMG GIVE ME THE WHOLE PITCHER PLEASE :) THIS IS THE BEST MOJITO I HAVE EVR HAD.. MAKE IT! MAKE IT!!!

This recipe is absolutely fantastic!!  Followed the ingredients to a tee....bursting with flavor!  I have also tried using Cruzan Black Cherry Rum to make a Black Cherry mint mojito!!  LOVED IT!!  Either way you cannot go wrong....thanks for sharing!

I had something similar in Cabo San Lucus and was trying to replicate.  I actually like more lime zest than calls for but overall fabulous.

I cant rave enough about this recipe.  By far the best cocktail I've ever had.  I love that this recipe is really simple and bursting with fresh flavors.  Like another reviewer I make simple syrup ahead of time and keep it in the fridge, and I cant emphasize enough that you cant skimp on the mint. You'll love it!!

Great drink with modifications as follows:  Add the mint to the sugar and water, boil, then let cool. Strain out the mint leaves and continue the recipe adjusting the amount of rum as you wish.  I put the liqiud in a mason jar in the fridge until I had time to make my mojito!  I added the lime juice, rum, and lime zest later.  This made about 3 cups.  I am making half a batch (4 c. crushed ice.  The rest is in the mason jar in the fridge for tomorrow.

Q: How to improve a mojito? A: Listen to Tyler Florence! What a refreshing summer drink. Plus, you can prep it early for a party. I didn't have enough limes and it was still perfect. A summer keeper.

Made it, loved it! I added more rum, to balance out the sweetness from the simple syrup. I am officially naming this my drink of the summer . 

https://www.foodnetwork.com/videos/mojito-slushy-0138454

Tyler turns the classic mojito into a frozen treat.

Watermelon Slushy

watermelon,

Simple Syrup, recipe follows

Tequila or bourbon, for serving, optional

mint leaves, for garnish, optional

Lime wedges, for serving, optional

Salt,

The Kitchen hosts makes a Watermelon Slushy Bar, as seen on The Kitchen, Season 17.

Put the watermelon cubes on a baking sheet lined with parchment. Freeze until frozen.

Add the frozen watermelon to a food processor. Add the Simple Syrup and 1/2 cup water and blend. Scrape down the sides and continue to blend until smooth.

Serve as is, or add tequila or bourbon and garnish with fresh mint leaves if desired. Or wet the rim of the glasses with the lime wedges and dip in salt if desired. Or add a squeeze of lime juice.

Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Made these for a BBQ party and it was a real hit with both the kids and adults! I crushed some mint leaves and sliced up wedges of lime, giving our guests the option of adding what they wanted to their slushy. Even without the addition of mint and lime, the slushy is refreshing and delicious.  I made an extra batch and added Tito’s Vodka instead of the tequila used on the show. I highly recommend trying it with vodka. Some tips:<div><br /><div>*Make sure the watermelon is cubed before you freeze it. I made the mistake of freezing larger chunks and it made blending a much more difficult process, even with a Vitamix. Smaller cubes make for a better slush consistency in a shorter amount of time </div><div><br /></div><div>*Start with 1/2 cup of the simple syrup instead of the 3/4 recommended. I found using 3/4 to be much too sweet and had to add more watermelon and water to lessen the sweetness</div></div>

It’s important to freeze the watermelon in individual cubes.  It makes it easier to blend.<br />Our kids added some lime juice to it and makes it super refreshing.  <br />Very easy and delicious recipe to make with your kids. <br />Love it!!

Really good recipe and technique... but.. Sonny coughing into her hand before helping assemble them was really a turn-off ..otherwise 5 stars!!

I originally wrote a recipe for Palomas, which are like Margaritas but made with freshly squeezed grapefruit juice. Then, Jeffrey and I went to Wilson, Wyoming, to visit friends and they took us to a fabulous food store called Basecamp, which makes frozen drinks, including frozen Palomas. After that trip, I decided to serve my drink frozen, too. These are so refreshing on a hot summer night.

Frozen Palomas

white tequila,

lime juice (3 to 4 limes)

simple syrup (see Cook's Note)

Kosher salt

Close-up of Frozen Paloma, as seen on Be My Guest with Ina Garten, season 2.

Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and 1/8 teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen.

Frozen Mochas

whole milk,

chocolate

sweetened condensed milk

chocolate syrup,

vanilla extract

half-and-half, optional

Whipped cream,

coffee (a good, rich roast)

Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)

Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.

Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

Made these &amp; what a great summer hit every1 loved them then I put my own lil twist on them I bought starbucks mocha beans &amp; ground those to use for coffee concentrate plus I put sum in ice trays &amp; froze 2 make coffee cubes so ice wouldn't dilute the shakes &amp; you get more of a mocha taste I also added a shot of expresso &amp; it was amazing we don't live near starbucks but who needs it with this recipe thx ree 

Delish!   I made these this morning, after making the cold brew coffee concentrate a couple of nights ago – as long as this cold brew is around, I will never be stopping at a coffee shop on the way to work again !!   I might even have to get an 8 gallon jug like Ree has for her fridge, and keep it the cold brew made up in bulk, even though I live alone LOL!   I'm having family in for dinner tonight, and planning to serve these for dessert !!<br /><br />

Can frose (slushy, frozen rose wine) get any easier? With the help of a blender and ice cream maker, it certainly can.

Food Network Kitchen’s The New Frose for One-Off Recipes, as seen on Food Network.

The New Frose

rose wine, chilled

lemon juice (from about 3 lemons)

Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook's Note). Pour into wine glasses and garnish with strawberries.

Easiest and best froze recipe.. thank you

I followed directions exactly. My family loved them!

I first discovered a frose drink in Vegas. I'm a red wine lover but it was so hot, poolside in Vegas that I had to try this drink! Loved it! Now that it's hot &amp; summer here in So Cal, I looked the recipe up &amp; found this! I loved the idea of using the ice cream maker (quick). Anyhow, followed the recipe 100% &amp; it was amazing! Hint: I didn't have superfine sugar on hand so I just measured 1/2 C of my pure cane sugar, stuck it in the blender &amp; blended it till it was pretty fine then added the rest of the ingredients. I also used a Chateau Ste. Michelle Rose.

Great- a little tart, but it maybe bc I cut the sugar in half. Next time I’ll adjust and cut the lemon in half as well. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/027/0271/0271018

Prepping this frosty cocktail of rose wine and strawberries is even easier with an ice cream maker.

This slushie is as beautiful as it is refreshing. Fresh basil is the secret ingredient: We steep it in a simple syrup (equal parts sugar and water), then remove it before blending the slushie, so it adds a subtle herbaceous note.

Chef Name: Food Network KitchenFull Recipe Name: Watermelon Lemonade SlushieTalent Recipe: FNK Recipe: Food Network Kitchenâs Watermelon Lemonade Slushie, as seen on Foodnetwork.comProject: Foodnetwork.com, SUMMER/APPETIZERS/PASTAShow Name: Food Network / Cooking Channel: Food Network

Watermelon Lemonade Slushie

watermelon (about 4 cups)

lemons (about 1/2 cup)

Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.

Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.

When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.

Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

Loved this recipe the first time, this time making a double batch. I live alone and a whole watermelon goes to waste sometimes. Not anymore. I made as is, just added vodka. Yum!

We followed this recipe exactly and wouldn’t change a thing. Don’t leave out the basil - it takes it over the top. This drink is sweet and refreshing for a hot summer day. Definitely going to make again!

Amazing! Very refreshing!!! Used a little less sugar then the recipe called for! Will make again soon( like tomorrow)!!!!!

Super good! Even my little brother liked it and he hates everything that I cook!

Very easy to make. Husband does not like the basil in it. Too much sugar for me.  Will try again without the basil and will use less sugar. 

Really yummy! Made one batch without the basil for kids. Made a second batch using stevia and water instead of simple syrup for calorie-counting adults. Tasted great both ways! I had never frozen watermelon before, but now I plan to keep it in my freezer all summer long.

Outstanding!!!  Used a bunch of mint instead of basil for the simple syrup and added Chopin vodka.  Delicious!

I would love to try this drink! I love watermelon and slushies! Yummy!

This is sooooo good. Basil adds a nice taste, very refreshing. Will be making again.

I would really like to try this drink.  Noting says summer like watermelon and lemonade.  Plus it is a great drink for the kiddy's.  http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-lemonade-slushie.html

Made this today and it is delicious. So refreshing. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/025/0251/0251961

Mix up summertime in a glass with these two refreshing watermelon slushies.

Watermelon Slushie Two Ways

The lemon drop is a cocktail that first came on the scene in the 1970s in San Francisco at Henry Africa's bar. This version is a blended drink that is perfect during the warmer months. It's balanced, refreshing and just sweet enough that anyone will enjoy!

Geoffrey Zakarian's Lemon Drop Slushie, Beauty, as seen on The Kitchen, Season 39/40

Frozen Lemon Drop

sweet white wine,

lemon juice lemon

For the simple syrup: Add the sugar and 1 cup water to a small saucepan. Warm and stir over medium heat until the sugar has fully dissolved. Remove from the heat and allow to cool. Store leftover syrup in the refrigerator for future use.

For the lemon drop: Add the ice, vodka, Moscato, lemon juice and 2 ounces simple syrup to a high-powered blender and blend until very smooth. The ice should be like fine snow.

Pour into two glasses of choice. Serve with lemon slices.

I made this drink for a backyard barbecue with friends and family. The group thoroughly enjoyed this cool and refreshing drink! It was a wonderful addition to our Seafood Barbecue Party. Thank you Chef Zakarian.

Perhaps you’ve journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what’s called for on a hot summer day.

Mangonadas

peeled,

limes, juiced (about 1/4 cup juice)

tamarind candy straws,

Description: Food Network Kitchen's Mangonadas. Keywords: Mangoes, Sugar, Limes, Chamoy, Tajin, Candy Straws

Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.

Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine). 

Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.  

Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw. 

Top 13 frozen drink recipes recipes from across the web

The most viewed frozen drink recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pina Colada

Ice Cream Maker Margaritas

Frozen Raspberry and Vodka Lemonade

Mojito Granita

Frozen C + C

Mojito Slushy

Watermelon Slushy

Frozen Palomas

Frozen Mochas

The New Frose

Watermelon Lemonade Slushie

Frozen Lemon Drop

Mangonadas

Top 13 frozen drink recipes recipes from across the web

The most viewed frozen drink recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pina Colada

Ice Cream Maker Margaritas

Frozen Raspberry and Vodka Lemonade

Mojito Granita

Frozen C + C

Mojito Slushy

Watermelon Slushy

Frozen Palomas

Frozen Mochas

The New Frose

Watermelon Lemonade Slushie

Frozen Lemon Drop

Mangonadas

The most viewed frozen drink recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine