Whipped Pink Lemonade
Whipped Pink Lemonade is a trendy, creamy, and refreshing summer drink that combines the tangy brightness of pink lemonade with a luscious whipped texture. Easy to make with minimal ingredients and perfect for pool parties, brunches, or anytime you want a cool, Instagram-worthy treat.
Equipment
- High-powered blender
- Measuring Cups and Spoons
- Citrus juicer (optional)
- Tall glasses or mason jars
- Straws and garnish tools (lemon slices, berries)
Ingredients
- 1 cup pink lemonade (freshly squeezed, concentrate, or store-bought)
- 1/2 cup freshly squeezed lemon juice (optional, for brightness)
- 2 cups crushed ice
- 1/2 cup heavy cream or whipped topping (or coconut cream for dairy-free)
- 2–3 tablespoons sugar, honey, or sweetened condensed milk (to taste)
- 1/2 teaspoon vanilla extract (optional)
- Lemon zest and fresh berries for garnish
Instructions
- Chill the pink lemonade, heavy cream (or whipped topping), and blender jar for at least 30 minutes.
- In the blender, combine the pink lemonade, lemon juice (if using), and crushed ice. Pulse a few times to break up the ice.
- Add the heavy cream (or whipped topping), sweetener, and vanilla extract (if using). Blend on high until thick, frothy, and creamy (about 30–60 seconds).
- Check the consistency: add more ice if too thin or a splash of lemonade if too thick. Taste and adjust sweetness if needed.
- Pour into glasses or mason jars, garnish with lemon zest and fresh berries, and serve immediately.
Notes
- Use fresh lemon juice and zest when possible for the best flavor.
- For a dairy-free version, substitute heavy cream with coconut cream or dairy-free whipped topping.
- The whipped texture is best enjoyed immediately; leftovers can be stored but will lose fluffiness.
- Adjust sweetness to taste—start with less and add gradually.
- Garnish creatively with lemon wheels, edible flowers, or fresh mint for a special touch.