Frozen Lemonade with Coconut Rum
This 3-ingredient, easy-to-make frozen drink is based on the bar specialty at the Fish Trap restaurant in Cruz Bay, St. John, U.S. Virgin Islands.
Recipe by Cooking Light March 2007
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06/30/2018
This is my new favorite drink! The lemonade concentrate definitely gives it a tartness, but I always prefer my lemonade that way, versus sweet. It will be very easy to change it up by adding some blueberry or raspberry vodka, in addition to the coconut rum. I can't wait to make it for our next party!
01/24/2014
This drink was way too tart for my taste. Even after adding 1/4 pineapple juice, all I could taste was the concentrate. Next time I think I'll cut the concentrate to 1 Tbs, increase the rum to 3 Tbs and add pineapple juice -- a tart pina colada.
10/05/2013
I made this with simple syrup and fresh squeezed lemon juice and it was great too!
06/22/2009
Tasty but waaayyy too sweet. Next time I'll try cutting back the lemonade concentrate to cut the sugar.
01/04/2009
Made this for my husband's Jan. 1st birthday party for 30 guests. Since we live in the Florida Keys, I figured it could be served year round. Was the hit drink of the party--couldn't make them fast enough! Even the men were drinking them, and all the rest of the drinks were hardly touched. New favorite tropical drink. Update 2 years later: still making them for our parties and still a hit and always requested. Try it! Your guests will love it.
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