Two cups fresh raspberries—or frozen should not be out of season. One cup just squeezed lemon juice—about four to six lemons.
One cup granulated sugar; taste-adjusting 4 cups cold Onecup of water Fresh mint leaves as optional garnish.
Get the elements ready. First, give the raspberries careful cleaning. To ease juicing fresh lemons, roll them on the counter. Half them and squeeze them till you have one cup of lemon juice.
Combine in a blender the raspberries, lemon juice, sugar, water. Blend on high until the mixture comes together and the sugar dissolves. This should run roughly thirty seconds.
Add the ice to the blender gradually, running low speed. Till the ice is pulverized and the fluid comes to slushy consistency, keep mixing. To guarantee it is well combined, you might have to pause and scrape down the blender's sides.
Taste and Adjust: Taste the slush first then serve. Add extra sugar and mix once more if you would want it sweeter. Add a small bit more water to get the right consistency if it seems too thick.
Present the slush in glasses; if preferred, decorate them with fresh mint leaves. For optimal texture and taste, serve straight away.