Description
Enjoy a refreshing Whipped Pink Lemonade, a delightful blend of freshly squeezed lemon juice, sweet raspberry puree, and creamy whipped topping. Perfect for summer gatherings, this vibrant drink offers a unique twist on a classic favorite, making it a must-try treat for any occasion.
Ingredients
Scale
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 1 cup granulated sugar
- 4 cups cold water
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry puree (fresh or frozen raspberries blended)
- Ice cubes
- Fresh raspberries and lemon slices for garnish (optional)
Instructions
- Start by squeezing the lemons to get fresh lemon juice. Roll the lemons on the counter with your palm before cutting them in half to release more juice. Youll need about 4 to 6 lemons to get 1 cup of juice.
- In a medium-sized mixing bowl, combine the freshly squeezed lemon juice and granulated sugar. Stir well until the sugar is completely dissolved. This may take a few minutes, so be patient!
- Once the sugar is dissolved, add the 4 cups of cold water to the lemon juice mixture. Stir until everything is well combined. Taste your lemonade; if you prefer it sweeter, feel free to add more sugar.
- In a separate mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
- Once you have soft peaks, add the sweetened condensed milk and vanilla extract to the whipped cream. Continue to beat on low speed until everything is well combined and smooth.
- If using fresh raspberries, rinse them under cold water and pat them dry. If using frozen raspberries, let them thaw. Place the raspberries in a blender or food processor.
- Blend the raspberries until smooth. For a seedless puree, strain the mixture through a fine-mesh sieve to remove the seeds (optional).
- Set the raspberry puree aside. Adjust sweetness with sugar if desired.
- In a large pitcher, pour in the lemonade base prepared earlier.
- Gently fold in the whipped cream mixture into the lemonade using a spatula, being careful not to deflate the whipped cream too much.
- Add the raspberry puree to the pitcher. Swirl it in for a marbled effect or mix thoroughly for a uniform pink color.
- Fill glasses with ice cubes.
- Pour the whipped pink lemonade over the ice, filling each glass to the brim.
- Garnish each glass with fresh raspberries and a slice of lemon on the rim if desired.
- Serve immediately and enjoy!
Notes
- For a fizzy version, add a splash of sparkling water or lemon-lime soda.
- Experiment with other fruit purees like strawberry or peach for different flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes