Description
This Whipped Pink Lemonade recipe is a refreshing and creamy twist on classic lemonade, featuring fresh lemon juice sweetened with granulated sugar, blended with cold water, and topped with rich whipped heavy cream. Perfect for hot days or any time you want a delightful, tangy beverage with a smooth, frothy finish.
Ingredients
Scale
For the Lemonade
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 cup granulated sugar
- 4 cups cold water
For the Whipped Topping
- 1 cup heavy cream
- Ice cubes
Instructions
- Combine Lemon Juice and Sugar: In a large pitcher, mix the fresh lemon juice and granulated sugar until the sugar dissolves completely.
- Add Cold Water: Pour in the 4 cups of cold water and stir well to combine, making the lemonade base.
- Chill with Ice: Add ice cubes to the pitcher to cool the lemonade thoroughly or refrigerate for a few minutes if preferred.
- Whip the Cream: In a separate bowl, use a mixer to whip the heavy cream until soft peaks form.
- Serve: Pour the lemonade into glasses, then top each with a generous dollop of the whipped cream for a creamy finish.
Notes
- Use freshly squeezed lemon juice for the best flavor and natural tartness.
- Adjust sugar quantity according to your preferred sweetness level.
- For an extra pink hue, add a splash of grenadine or strawberry syrup while mixing.
- Serve immediately after adding whipped cream to maintain its fluffy texture.
- Heavy cream can be substituted with coconut cream for a dairy-free version, adjusting the diet classification accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 30 mg
