Description
This Whipped Pink Lemonade recipe offers a refreshing, creamy twist on classic pink lemonade. Combining tangy pink lemonade concentrate with rich whipped cream, vanilla, and lemon zest, this chilled treat is perfect for a hot day and serves as a delightful dessert or beverage.
Ingredients
Scale
Liquid Ingredients
- 1 cup pink lemonade concentrate
- 1/2 cup milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup powdered sugar
Other Ingredients
- 1/2 cup ice
- 1 tablespoon lemon zest
Instructions
- Combine Pink Lemonade and Milk: In a large mixing bowl, mix 1 cup of pink lemonade concentrate with 1/2 cup of milk until smooth and well incorporated.
- Prepare Heavy Cream: In a separate bowl, pour 2 cups of heavy cream and, using a hand mixer or stand mixer, beat on medium-high speed until it begins to thicken.
- Add Powdered Sugar: Gradually add 1/4 cup of powdered sugar to the cream while continuing to beat to incorporate sweetness evenly.
- Whip Cream to Stiff Peaks: Continue beating the cream mixture until stiff peaks form, approximately 2-3 minutes.
- Fold in Lemonade Mixture: Gently fold the pink lemonade and milk mixture into the whipped cream, ensuring even distribution without deflating the whipped cream.
- Add Flavorings: Add 1 teaspoon of vanilla extract and 1 tablespoon of lemon zest to the bowl and fold them in thoroughly.
- Crush Ice: In a blender, pulse 1/2 cup of ice until finely crushed to add a refreshing chill.
- Combine Ice with Mixture: Transfer the crushed ice into the whipped lemonade mixture and gently stir to combine everything fully.
- Serve: Serve immediately in glasses and garnish with additional lemon zest if desired for an extra pop of citrus aroma and flavor.
Notes
- Use chilled heavy cream for best whipping results.
- When folding the mixtures, be gentle to keep the whipped cream light and fluffy.
- Adjust powdered sugar to taste if you prefer a sweeter or less sweet beverage.
- Serve immediately to enjoy the best texture and freshness.
- For a dairy-free alternative, try substituting heavy cream with coconut cream and milk with almond or oat milk.
