Description
Refreshing, creamy whipped twist on classic lemonade with homemade lemonade syrup and fluffy whipped cream.
Ingredients
Scale
- 1 ½ cups granulated sugar
- 1 ½ cups water
- 1 ½ cups freshly squeezed lemon juice (about 8–10 lemons, depending on size)
- Pink food coloring (gel or liquid), optional
- 1 cup heavy cream, cold
- ½ cup milk, cold
- Ice cubes
- Lemon slices, for garnish (optional)
- Fresh mint sprigs, for garnish (optional)
Instructions
- Combine sugar and water: In a medium saucepan, combine the granulated sugar and water.
- Heat and dissolve: Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved. You’ll know it’s ready when the mixture is clear and there are no sugar granules visible at the bottom of the pan.
- Simmer: Once the sugar is dissolved, bring the mixture to a gentle simmer. Let it simmer for about 5 minutes. This helps to thicken the syrup slightly and create a richer flavor.
- Cool completely: Remove the saucepan from the heat and let the syrup cool completely. This is crucial! You don’t want to add hot syrup to the lemon juice, as it can affect the flavor. You can speed up the cooling process by transferring the syrup to a heat-safe bowl and placing it in the refrigerator.
- Add lemon juice: Once the syrup is completely cool, stir in the freshly squeezed lemon juice. Make sure to strain the lemon juice to remove any seeds or pulp for a smoother final product.
- Add pink food coloring (optional): If you want to achieve that signature pink hue, add a few drops of pink food coloring. Start with a small amount and gradually add more until you reach your desired shade. Remember, a little goes a long way!
- Chill: Cover the lemonade syrup and chill it in the refrigerator for at least 30 minutes. This will help the flavors meld together and ensure your whipped lemonade is refreshingly cold. You can even chill it overnight for an even better flavor!
- Chill your equipment: Before you start, chill your mixing bowl and whisk (or beaters) in the freezer for about 15-20 minutes. This will help the cream whip up faster and hold its shape better.
- Combine cream and milk: In the chilled mixing bowl, combine the cold heavy cream and cold milk.
- Whip the cream: Using an electric mixer (handheld or stand mixer), begin whipping the cream on medium speed. As the cream starts to thicken, gradually increase the speed to high.
- Watch for stiff peaks: Continue whipping until stiff peaks form. This means that when you lift the whisk or beaters, the peaks of the cream stand up straight and hold their shape. Be careful not to overwhip the cream, as it can turn into butter!
- Set aside: Once the whipped cream has reached stiff peaks, set it aside in the refrigerator until you’re ready to assemble the lemonade. This will help it stay cold and prevent it from deflating.
- Fill glasses with ice: Fill your serving glasses with ice cubes. The amount of ice you use will depend on your preference, but I recommend filling the glasses about ¾ full.
- Add lemonade syrup: Pour the chilled lemonade syrup over the ice in each glass. Start with about ½ cup of syrup per glass and adjust to taste. You can always add more syrup if you prefer a sweeter lemonade.
- Top with whipped cream: Generously top each glass with the prepared whipped cream. Use a spoon or piping bag to create a beautiful swirl on top.
- Garnish (optional): Garnish with lemon slices and fresh mint sprigs for an extra touch of elegance. These garnishes not only look beautiful but also add a refreshing aroma to the drink.
- Serve immediately: Serve the whipped pink lemonade immediately and enjoy! The whipped cream will start to melt if left out for too long, so it’s best to drink it right away.
Notes
- Adjust sweetness: The amount of sugar in the lemonade syrup can be adjusted to your liking.
- Use different fruits: Experiment with adding other fruits to the lemonade syrup. Strawberries, raspberries, or blueberries would all be delicious additions.
- Add a splash of sparkling water: For a fizzy twist, add a splash of sparkling water or club soda to each glass before topping with whipped cream.
- Make it boozy: For an adult version, add a shot of vodka or gin to each glass before topping with whipped cream.
- Vegan option: Substitute the heavy cream with coconut cream that has been refrigerated overnight. Only use the solid part of the coconut cream for whipping. You can also use other vegan whipping creams available in stores.
- Lemon zest: Add lemon zest to the sugar and water mixture while making the syrup for an extra lemony flavor.
- Different sweeteners: You can substitute the granulated sugar with other sweeteners like honey, agave, or maple syrup. Keep in mind that these sweeteners will alter the flavor of the lemonade slightly.
- Frozen lemonade: For a frozen version, blend the lemonade syrup with ice until smooth. Then, top with whipped cream and serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes