Tart lemonade and ginger sun tea slushy

Cool off with this summertime slushy. Ginger has been shown to help with digestion while lemons have the immune-boosting power of vitamin C.

Ingredients

11 cups water, divided
1/8 cup peeled and sliced fresh ginger
8 tea bags
1 cup fresh lemon juice (6 to 8 medium lemons)
6 tablespoons sugar

Directions

1. Place 8 cups water and sliced ginger in large (at least 2-quart) glass container. Add tea bags, leaving tags hanging outside of the container. Put the lid on the container and place in the sun for 2 hours.
2. After 2 hours, remove the tea bags and ginger slices. Pour 1 1/2 cups tea into an ice tray. Place the ice tray in the freezer for at least 2 hours. Place the remaining tea in the refrigerator.
3. Pour lemon juice, 3 cups water and sugar into a pitcher. Stir until sugar is dissolved. Pour 1 1/2 cups lemonade into an ice tray. Place the ice tray in the freezer for at least 2 hours. Place the remaining lemonade in the refrigerator.
4. Add lemonade ice cubes to a blender. Blend on high speed until ice is the texture of a slushy. Scoop into wide-mouth glasses.
5. Repeat step 4 with tea ice cubes, layering the tea slushy over the lemonade slushy. Mix with a spoon, if desired.
6. Serve immediately.

Makes 6 servings

Carb choices per serving: 0

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