Description
A refreshing and creamy Whipped Pink Lemonade recipe perfect for hot days.
Ingredients
Scale
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 1 cup granulated sugar
- 4 cups cold water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (fresh or frozen raspberries blended)
- Ice cubes
- Lemon slices and fresh raspberries for garnish
Instructions
- In a large pitcher, combine the freshly squeezed lemon juice and granulated sugar. Stir until the sugar is completely dissolved.
- Add the cold water to the pitcher and mix well. Set aside.
- In a medium bowl, whip the heavy cream and vanilla extract using an electric mixer until soft peaks form.
- Gently fold in the raspberry puree into the whipped cream until well combined, creating a pink color.
- To serve, fill glasses with ice cubes and pour the lemonade mixture over the ice, leaving some space at the top.
- Spoon the whipped raspberry cream on top of each glass of lemonade.
- Garnish with lemon slices and fresh raspberries, if desired.
Notes
- For a sparkling version, substitute half of the cold water with club soda or lemon-lime soda for added fizz.
- Experiment with other fruit purees like strawberry or peach for different flavors and colors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Mixing and Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 22g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 1g