Whipped Pink Lemonade Heaven
This Whipped Pink Lemonade recipe elevates a classic summer beverage into a frothy, dessert-like treat. It's quick, easy, customizable, and visually stunning, making it perfect for any occasion. Enjoy this refreshing and delightful twist on traditional lemonade!
Equipment
- Blender
- Measuring cups
- Measuring spoons
- Glasses
- Fine-mesh sieve (optional)
- Spoon or stirrer
Ingredients
- ½ cup lemon juice, freshly squeezed
- ¼ cup granulated sugar, or to taste
- 1 cup heavy cream
- 2 cups crushed ice
- ½ cup water
- ¼ cup strawberry puree, raspberry puree, or cranberry juice or a tiny drop of pink food coloring
- Lemon slices, for garnish optional
- Fresh berries, for garnish optional
- Whipped cream, for garnish optional
- Sprinkles, for garnish optional
Instructions
- If using fresh strawberries or raspberries, wash them thoroughly and blend them into a smooth puree. Strain the puree through a fine-mesh sieve to remove any seeds.
- In a blender, combine the lemon juice, sugar, heavy cream, ice, water, and your chosen pink element (strawberry puree, raspberry puree, cranberry juice, or food coloring).
- Blend on high speed for about 1-2 minutes, or until the mixture is smooth, frothy, and slightly thickened. The texture should be similar to a milkshake.
- Taste and adjust: If it's too tart, add more sugar. If it's too sweet, add more lemon juice. If it's too thick, add a splash of water.
- Pour the Whipped Pink Lemonade into glasses.
- Garnish with lemon slices, fresh berries, a dollop of whipped cream, or a sprinkle of colorful sprinkles.
- Serve immediately while it's still cold and frothy.
Notes
For the best results, use cold ingredients. Adjust the sweetness to your liking. Don't over-blend the mixture to prevent the cream from separating. Whipped Pink Lemonade is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 24 hours, although the texture may change. For an adult twist, add a shot of vodka, rum, or tequila to each glass before serving.