Chef Mai Pham of Star Ginger and Lemon Grass restaurants sure knows how to cool off (maybe it's the Sacramento heat). In the Test Kitchen, we've been drinking her lemonade slushy--amped up with chile, mint, and lime--by the blenderful.
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Cut off and discard peel and outer white membrane from 4 Mexican limes or 1 regular (keep peel on the rest). Quarter all limes, cut out and discard white cores, and seed.
Put 3 cups ice cubes in a blender, followed by the limes, frozen lemonade concentrate, simple syrup, mint leaves, chile, and sea salt. Whirl until very smooth, stirring often. Pour into glasses and add a mint sprig to each. Serve immediately.