Description
This Whipped Pink Lemonade recipe is a delightful and refreshing summer drink combining fresh lemon juice, raspberries, and a light whipped cream topping. Its creamy, tart, and slightly sweet profile makes it perfect for warm days or any festive occasion.
Ingredients
Scale
Pink Lemonade Base
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 cup granulated sugar
- 4 cups cold water
- 1 cup fresh raspberries (plus extra for garnish)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
For Serving
- Ice cubes
- Fresh raspberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Make the Pink Lemon Base: In a blender, combine the fresh lemon juice, granulated sugar, fresh raspberries, and 1 cup of cold water. Blend until the mixture is completely smooth and well combined.
- Strain the Mixture: Pour the blended lemonade through a fine mesh sieve into a large pitcher to remove any seeds and pulp. Press with the back of a spoon to extract as much liquid as possible.
- Add Remaining Water: Stir in the remaining 3 cups of cold water into the pitcher. Taste and adjust the sweetness by adding more sugar if desired. Set the lemonade aside.
- Whip the Cream: In a separate mixing bowl, pour in the heavy whipping cream and add the vanilla extract. Using an electric mixer on medium speed, whip the cream until soft peaks form, being careful not to overwhip.
- Prepare the Whipped Pink Layer: Gently fold about 1 cup of the prepared pink lemonade into the whipped cream. Mix until just combined to create a light pink whipped topping.
- Assemble the Drinks: Fill glasses with ice cubes, then pour the lemonade base into each glass until about 3/4 full.
- Top and Garnish: Spoon a generous dollop of the whipped pink cream onto each glass. Garnish with fresh raspberries and a slice of lemon on the rim for a beautiful presentation.
Notes
- For a sweeter lemonade, adjust the sugar gradually after blending and tasting.
- Be careful not to overwhip the cream to avoid it turning into butter.
- Fresh raspberries can be swapped with frozen raspberries if fresh are unavailable, but thaw before blending.
- Serve immediately for best texture of the whipped cream topping.
- Use a fine mesh sieve for a smooth lemonade without seeds or pulp.
