The Frozen Strawberry Lemonade is a frozen drink machine staple built for high-volume event and bar service — Top Hat Strawberry Ginger Lemonade Concentrate and real strawberry purée, batched in a cambro or keg for clean storage and loaded into a frozen drink machine in 10 qt pours.
Batch the full 5-gallon formula in a clean cambro or Cornelius keg for cold storage. Load the frozen drink machine in 10 qt pours — most machines top out around 10 qts per hopper. The Strawberry Ginger Lemonade Concentrate gives you ginger depth in addition to strawberry and lemon, making this batch more interesting than a standard frozen lemonade.
Batch Method
- Combine 5 liters Vodka, 5 qts Strawberry Ginger Lemonade Concentrate, 96 oz strawberry purée, and 6 qts water in a large clean cambro or Cornelius keg.
- Stir or shake thoroughly to fully integrate all ingredients.
- Refrigerate the full batch. Do not freeze the full cambro — load the machine in portions.
- Pour approximately 10 qts into the frozen drink machine hopper (check your machine's max fill line).
- Set machine to frozen cocktail mode. Allow 30–45 minutes to reach proper consistency before service.
- Refill from the refrigerated cambro as the hopper empties.
- Serve in appropriate frozen drink cups. Garnish with sliced strawberry.
Pro move: Keep the remaining batch cold in the cambro — never let it sit at room temp. The alcohol content slows freezing, so don't worry if the machine runs slightly slushy at first; it firms up as the hopper cools down. Stir the cambro before each refill to re-integrate the strawberry purée.
- Batch the full formula in a clean 22 qt cambro or Cornelius keg. Keep refrigerated.
- Pour ~10 qts into the machine hopper. Do not overfill — check your machine's max fill line.
- Allow 30–45 min to reach serving consistency before opening to guests.
- Stir the cambro before each refill pour to keep strawberry purée integrated.
- Refill the hopper as needed throughout service. Keep the cambro cold at all times.