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Creamy whipped pink lemonade in glass. Refreshing summer lemonade recipe.
Lady Maria

Whipped Pink Lemonade Heaven

This creamy Whipped Pink Lemonade is a refreshing twist on a classic summer drink, perfect for parties or a sunny afternoon treat. The addition of heavy cream creates a luxuriously smooth and decadent texture, while the balance of sweet and tart flavors will delight your taste buds.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 2
Course: Beverage, Drinks
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pink lemonade store-bought or homemade
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice, freshly squeezed
  • 1-2 tablespoons sugar optional, to taste
  • 2 cups crushed ice
  • Fresh berries raspberries, strawberries, blueberries) for garnish (optional
  • Lemon slices for garnish optional
  • Mint sprigs for garnish optional
  • Whipped cream for garnish optional

Equipment

  • blender
  • Measuring cups
  • Measuring spoons
  • Glasses
  • Straws (optional)
  • Knife (for garnishes, optional)
  • Cutting board (for garnishes, optional)

Method
 

  1. Prepare the pink lemonade according to package directions if using powdered or concentrate. Taste and adjust sweetness as needed.
  2. In a blender, combine the pink lemonade, heavy cream, lemon juice, and sugar (if using).
  3. Add crushed ice to the blender.
  4. Blend on high speed until the mixture is smooth, creamy, and frothy, about 30-60 seconds. The mixture should be thick and almost milkshake-like.
  5. Taste and adjust sweetness or tartness as needed, adding more sugar or lemon juice to taste.
  6. Pour the Whipped Pink Lemonade into glasses.
  7. Garnish with fresh berries, lemon slices, mint sprigs, or a dollop of whipped cream, if desired.
  8. Serve immediately and enjoy!

Notes

For the best results, chill all ingredients before blending. Avoid over-blending to prevent the heavy cream from curdling. Customize your lemonade with different fruits, a splash of sparkling water, or a hint of vanilla. If you don't have heavy cream, you can use half-and-half or whole milk, but the texture will be less creamy. Leftovers can be stored in the refrigerator, but the mixture may separate; stir well before serving. It's best to blend this recipe just before serving.