Skip to main content
Epicurious
Bon Appétit

Lime-Lemongrass Slushies

thai lime lemongrass slushies recipe
Photograph by Dylan + Jeni, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This tart-sweet frosty slushy is one of cookbook author Leela Punyaratabandhu’s favorite things to drink with just about any Thai dish, though it would be welcome at any summer cookout. Try to seek out whole lemongrass stalks that have the meatier bulbous parts near the root ends intact; you can find them in some grocery stores and most well-stocked Asian markets. Pair this with Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe With Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Grilled Scallops With Peach Sweet Chili Sauce. 

What you’ll need

Recipe information

  • Yield

    4 - 6 Servings

Ingredients

4 lemongrass stalks, tough outer layers removed, bottom 4" thinly sliced, tops reserved
½–¾ cup honey
1½ cups fresh lime juice (about 12 limes)
¼ tsp. kosher salt
Lime wheels (for serving)

Preparation

  1. Step 1

    Bring sliced lemongrass and 1½ cups water to a boil in a small saucepan. Reduce heat to medium; simmer 1 minute. Remove from heat and whisk in ½ cup honey for a tart-sweet slushy and up to ¼ cup more for a sweeter slushy. Let cool.

    Step 2

    Strain syrup through a fine-mesh sieve into a blender; discard lemongrass. Add lime juice, salt, and 4 cups crushed ice and blend on high just until slushy. (Be careful not to blend too long or mixture will turn watery.)

    Step 3

    Divide among tall glasses. Garnish with lime wheels and reserved lemongrass tops.

TagsCold DrinkBeveragesLimeCitrusFruitLemongrassHerbs & SpicesSummer5 Ingredients or FewerDairy FreeGluten FreeNut FreeVegetarianNonalcoholicBon Appétit
Read More
Charred Guacamole
A kiss of heat makes an otherwise lovable dip simply irresistible.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Miso Chicken Soba Bowls
On a hot day, nothing satisfies quite like cold noodles in iced broth.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Spicy Ranch Chicken
The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.
Spiced Lentil and Carrot Salad
A make-ahead pantry salad that's friendly on the wallet too.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.