Description
Whipped Pink Lemonade is a refreshing and visually stunning summer drink combining tart fresh lemon juice, sweet raspberries, and a fluffy whipped cream topping infused with a hint of vanilla. This easy-to-make beverage is perfect for gatherings or a special treat, delivering a perfect balance of tangy and creamy in every sip.
Ingredients
Scale
Lemonade Base
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 cup granulated sugar
- 1 cup cold water
- 3 cups cold water
- 1 cup fresh raspberries (plus extra for garnish)
Whipped Topping
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
To Serve
- Ice cubes
- Fresh raspberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Make the Pink Lemon Base: In a blender, combine fresh lemon juice, granulated sugar, fresh raspberries, and 1 cup of cold water. Blend until completely smooth and well combined to create a vibrant pink mixture.
- Strain the Mixture: Pour the blended lemonade through a fine mesh sieve into a large pitcher to remove seeds and pulp. Use the back of a spoon to press and extract as much liquid as possible, ensuring a smooth and seed-free lemonade base.
- Add Remaining Water: Stir in the remaining 3 cups of cold water into the pitcher. Taste and adjust sweetness by adding more sugar if desired. Set aside the lemonade base for assembling the drink.
- Whip the Cream: In a separate mixing bowl, pour the heavy whipping cream and add vanilla extract. Using an electric mixer on medium speed, whip until soft peaks form. Be cautious not to overwhip to maintain a light, creamy texture.
- Prepare the Whipped Pink Layer: Gently fold about 1 cup of the prepared pink lemonade into the whipped cream. Mix just until combined, giving the cream a lovely light pink color that complements the lemonade base.
- Assemble the Drinks: Fill glasses with ice cubes, then pour the pink lemonade base until glasses are about three-quarters full, leaving space for the whipped topping.
- Top and Garnish: Spoon a generous dollop of the whipped pink cream onto each glass. Garnish with fresh raspberries and a lemon slice on the rim to create an elegant and refreshing presentation.
Notes
- For best flavor, use fresh lemons and ripe raspberries.
- If you prefer a sweeter drink, add sugar gradually to taste after mixing in all water.
- Be careful not to overwhip the cream to avoid turning it into butter.
- This recipe can be made ahead; keep the lemonade base and whipped topping refrigerated separately and combine just before serving.
- For a dairy-free version, substitute the heavy cream with coconut cream and whip accordingly.
