Strawberry Fields Forever

Citrus gets sweet on strawberries

Chris Hanmer is best known for being the youngest-ever contestant to win the World Pastry Team Championship, as well as Season 2 of Top Chef Just Desserts. So it comes as no surprise that CH Pâtisserie, his new pastry shop in Sioux Falls, South Dakota, has been drawing customers from near and far. To many a dessert lover's surprise, the menu at CH Pâtisserie also boasts a drink menu loaded with creative icy, fruity concoctions. In this ideal summer quencher, Hanmer freezes fresh-squeezed lemonade and layers it with sugared strawberries, then finishes the drink with a dose of sweet-tart limeade. The frozen lemonade slush keeps the drink icy-cold down to the last chilling sip.

Recipe adapted from Chris Hanmer, CH Pâtisserie, Sioux Falls, SD

Icy Lemon-Limeade With Strawberries
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Icy Lemon-Limeade with Strawberries from CH Pâtisserie in Sioux Falls, SD
Prep Time
6.25
hours
Cook Time
5
minutes
Servings
4
servings
Total time: 6.33 hours
Ingredients
  • Frozen Lemonade
  • 1½ cups water
  • 1 cup granulated sugar
  • 1 cup fresh squeezed lemon juice (5 or 6 lemons)
  •  
  • Limeade
  • 1 cup plus 2 tablespoons water
  • ¼ cup plus 2 tablespoons granulated sugar
  • ¾ cup fresh squeezed lime juice (6 to 8 limes)
  • Zest of 1½ limes
  •  
  • Strawberries
  • 1 pint strawberries, hulled and finely chopped
  • ¼ cup granulated sugar
  •  
  • 4 sprigs fresh mint
Directions
  1. Make the frozen lemonade: To a small saucepan set over medium-high heat, add the water and sugar and bring to a boil. Stir occasionally until the sugar dissolves. Transfer the simple syrup to a shallow container (such as a loaf pan) and stir in the lemon juice. Cover with plastic wrap and freeze for at least 6 hours or up to a few days.
  2. Make the limeade: To a small saucepan set over medium-high heat, add the water and sugar and bring to a boil. Stir occasionally until the sugar dissolves. Transfer the simple syrup to a small bowl and cool to room temperature. Stir in the lime juice and zest and refrigerate until cold, at least 2 hours or up to 2 weeks.
  3. Sugar the strawberries: To a small bowl, add the strawberries and sugar and stir to combine. Refrigerate for 1 hour.
  4. Remove the icy lemonade from the freezer and use a soup spoon or ice cream scoop to flake it into a fluffy, snow-like consistency. To 4 glasses, alternate adding a little of the frozen lemonade and a bit of the strawberries until the glass is almost full, with 1 inch of headspace below the rim. Top each glass with the limeade. Add a mint sprig and serve immediately.
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