Whipped Pink Lemonade with a Creamy Twist
This whipped pink lemonade is a dreamy blend of tangy citrus and velvety cream, making it one of the coolest lemonade recipes around. With its pastel pink hue, creamy swirls, and refreshing taste, it's perfect for summer gatherings, kids' parties, or a relaxing treat at home.
Ingredients
Lemonade Base
- 240 ml pink lemonade (chilled)
- 1 cup ice cubes crushed for slushy texture or cubed for creamier result
- 0.5 tsp vanilla extract optional, for extra flavor
Cream Layer
- 60 ml heavy cream or half-and-half
- 1 tbsp sweetened condensed milk or sugar optional, adjust to taste
Toppings
- 2 tbsp whipped cream for topping
- 2 slices lemon for garnish
- 3 pieces raspberries optional, for garnish
Instructions
- Blend the lemonade base: In a blender, combine the pink lemonade, ice, and vanilla extract (if using). Blend until frothy and well-chilled.
- Prepare the creamy layer: In a small bowl or glass, whisk together the heavy cream and sweetened condensed milk (if using) until slightly thickened but still pourable.
- Assemble the drink: Pour the blended pink lemonade into a tall glass. Slowly pour the cream mixture on top to create a swirled, marbled effect.
- Garnish and serve: Top with whipped cream, a lemon slice, and raspberries. Serve immediately with a straw or spoon.
Notes
Chill all ingredients before preparing to keep the creamy layer stable. You can make the lemonade base ahead and store it in the fridge for up to 2 days. For dairy-free versions, use coconut milk or almond milk instead of cream. For an extra treat, blend in strawberries for color and flavor or add a scoop of vanilla ice cream for a dessert-like experience.