This lemon anise slush is one way I use the fresh lemon juice left over from zesting all those lemons and adapted from a Gourmet magazine recipe from 2004.

Around here, I like to use a lot of lemon zest. Those of you who have been coming here for a while have probably noticed. I usually mix the equivalent lemon juice into ice water, sparkling water, or salad dressing. Nothing inspiring. However, several of you have asked if I do anything interesting with the lemons they have correctly assumed I accumulate. So, I wanted to share this recipe for lemon anise slush with you.

The surprise anise flavor that blends well with the crisp lemon makes this unique. I keep one variable constant here. That being stated, there are several approaches to this thirst quencher. The original recipe specifies water or vodka as the base. I make this as a mid-day snack and find that water works well. If you want something creamier and more substantial, yogurt is an option. Or a pilsner in place of water is inspired by a shandy, which I adore. Finally, my little sister makes limoncello from her lemon tree, and a small splash of that to finish things off makes this place lemon-kissed heaven. Optional, but give it a shot if you have any on hand.

I do this type of thing repeatedly, tweaking and taking notes as I go. I have one more idea with anise seeds that I have yet to investigate. I suggest soaking the seeds in 3/4 cup / 180ml vodka beforehand. The sources are alcohol-soluble and might beautifully infuse the vodka. Then follow the recipe exactly as indicated. Don’t blame me if I’m wrong here. But please let me know if you give it a shot.

Lemon Anise Slush

I like to crush the anise seeds with my mortar and pestle before adding them to the blender to break them down more quickly. But it doesn’t help, and I consider it more of an optional step than anything else.

• 1/2 cup fresh lemon juice + more as desired
• 1/3 cup sugar or honey, additional as desired
• 1 tablespoon anise seeds
• 1 cup water or yogurt (adult version: vodka or pilsner)
• ice cubes, enough to fill the blender with water
• 2 tbsp limoncello, optional but delicious!

Blend the juice, sugar or honey, and seeds in a blender for at least thirty seconds or until the seeds are broken up. If necessary, extend the time.

Fill the blender halfway with water (vodka, yogurt, or pils) and ice. Blend until completely smooth. I occasionally need to add water to thin things out and keep the blender going, but only a little at a time. Depending on your blender, you may need to scrape the edges of the mixer to get an even slush. As you go, taste for sweetness and lemon juice. Serve right away.

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