Ingredients
Method
- Combine the ½ cup granulated sugar and ½ cup water in a small saucepan over medium heat. Stir for about 3 minutes until the sugar fully dissolves and the syrup is clear. Remove from heat and cool for at least 10 minutes.
- Juice the 4 medium lemons through a sieve to remove seeds, until you have about ½ cup of fresh lemon juice.
- Add the cooled simple syrup, ½ cup fresh lemon juice, 2 cups vanilla ice cream, and 2 cups ice to a blender. Blend on high for about 45 seconds until completely smooth and thick.
- Pour into 2 tall glasses, add a lemon wheel to each rim, and serve immediately.
Notes
The simple syrup can be made up to 5 days ahead and kept in the fridge, so the actual blend takes under 2 minutes when you are ready. If your blender is on the smaller side, do not try to double the recipe in one go; the volume is right at the limit for a standard jar. Serve as soon as it is blended since the slush texture does not hold for long.