Creamy Whipped Pink Lemonade
There are some flavours that just taste of sunshine and long, lazy afternoons, and for me, a classic pink lemonade is one of them. It brings back memories of garden parties and village fêtes, sipping something sweet and sharp from a striped paper straw. But we can always elevate a classic, can’t we? This Whipped Pink Lemonade is a glorious reinvention, transforming the familiar drink into something utterly luxurious. It’s a creamy, dreamy, frothy concoction that’s part drink, part dessert, and wholly delightful.
The idea for this whipped version came to me after trying a similar creamy, frothy coffee drink at a small café in Greece. I thought, why not apply that same principle to something bright and fruity? The result is this beautiful pastel-pink, cloud-like frozen lemonade. The texture is what makes it so special; it’s velvety smooth from the blender, with a lightness that’s incredibly refreshing. The balance of sharp, zesty lemon against the sweet pop of raspberries and the rich creaminess is just sublime.
This is the drink you’ll want to make all summer long. It works wonderfully for a weekend BBQ when you want a special non-alcoholic option, and it’s a guaranteed hit with children and teenagers. Honestly, everyone I’ve ever served this to has asked for the recipe. It’s that good.
Recipe Overview
This Whipped Pink Lemonade is a vibrant, frozen drink with an irresistible creamy texture. It blends the tartness of fresh lemons with the sweetness of raspberries into a smooth, frothy delight. It’s ready in minutes and requires no cooking, just a decent blender. I found that using a high-powered blender is key to getting that ultra-smooth, cloud-like texture, but a standard one will still yield a delicious result with a little extra care.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2 large glasses
- Difficulty: Easy
Why You’ll Love This Whipped Pink Lemonade
- Genuine Flavour: The taste is a delightful mix of sharp, zesty lemon and sweet, juicy raspberries, all mellowed by a luscious creamy finish from the condensed milk. It’s not just sweet; it’s complex, refreshing, and tastes of real fruit.
- Ready in 10 Minutes: From gathering your ingredients to pouring the finished drink, this recipe comes together in about 10 minutes, making it ideal for a spontaneous treat.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap the raspberries for frozen strawberries, adjust the sweetness by adding more or less condensed milk, or even make a dairy-free version.
- Great for Special Occasions: This drink feels a bit special. It works beautifully for a sunny weekend BBQ, a children’s birthday party, or as a fun non-alcoholic option for a baby shower.
- Family Tested: My nieces absolutely adore this drink; they call it ‘pink cloud juice’ and ask for it every time the sun comes out. It’s one of those recipes that always gets compliments.
Ingredients You’ll Need
Using good quality frozen fruit is the secret to the vibrant flavour and thick texture. I often use Birds Eye frozen raspberries as they have a brilliant sweet-tart balance that works wonders here. Ensure your liquids are well-chilled for the best frosty result.
- 200g frozen raspberries
- 120ml freshly squeezed lemon juice (from about 2 large lemons)
- 1 tsp lemon zest
- 150ml sweetened condensed milk, chilled
- 100ml double cream, chilled
- 200g ice cubes
- 50ml cold water (optional, to help blending if needed)
- For the Garnish (optional):
- Fresh raspberries
- Thin lemon slices
- Fresh mint sprigs
Marcus’s Tip: For the creamiest, thickest texture, make sure your raspberries are frozen solid. Don’t let them thaw at all before they go into the blender. This makes all the difference between a frosty whip and a standard smoothie.
How to Make Whipped Pink Lemonade
The process here is all about the blend. We’re aiming for a perfectly smooth, airy consistency with no icy chunks. A powerful blender makes this job a bit easier, but any blender can get you there with a bit of patience.
- Prepare the Lemons: First, zest one of the lemons. A fine microplane works best for this. Then, juice both lemons until you have around 120ml of fresh juice. For tips on getting the most juice out of your citrus, you can check out this helpful guide from BBC Good Food.
- Combine Ingredients: In the jug of a high-powered blender, add the lemon juice, lemon zest, chilled condensed milk, and chilled double cream.
- Add the Fruit: Add the frozen raspberries directly from the freezer.
- Blend Until Smooth: Place the lid on the blender and start blending on a low speed, gradually increasing to high. Blend for about 60-90 seconds until the mixture is completely smooth and creamy. I find that pausing halfway through to scrape down the sides of the blender ensures everything is incorporated evenly.
- Add Ice: Add the ice cubes to the blender. Pop the lid back on and blend again on high speed for another 30-60 seconds, or until the ice is fully crushed and the drink is thick, frosty, and has a whipped, airy texture. If your blender is struggling, add the 50ml of cold water to help it along.
- Check and Adjust: Give the lemonade a quick taste. If you’d prefer it sweeter, add another tablespoon of condensed milk and blend for 10 seconds to combine.
- Serve Immediately: Pour the whipped pink lemonade into two tall, chilled glasses. Garnish with a few fresh raspberries, a slice of lemon on the rim, and a sprig of fresh mint. Serve straight away while it’s at its frothy, frozen best.
Tips From My Kitchen
- Use a Powerful Blender: For that signature ultra-smooth, creamy finish, a high-powered blender (like a Vitamix or Ninja) is your best friend. It will pulverise the frozen fruit and ice into a velvety texture without needing much extra liquid.
- The Secret Step: I learned that adding the ice *after* blending the other ingredients creates a smoother base first. It helps the blades catch the fruit without the motor struggling against large ice cubes, resulting in a better overall texture.
- Make-Ahead: This drink is truly at its peak right after being made. The whipped texture will begin to separate if left to sit. You can, however, squeeze the lemon juice an hour or two in advance and keep it chilled in the fridge.
- Storage: Unfortunately, this whipped lemonade doesn’t store well. It’s designed to be enjoyed fresh from the blender. If you do have any left over, you can pour it into ice lolly moulds for a delicious frozen treat for later.
Common Mistakes to Avoid
- Using Warm Ingredients: Starting with frozen fruit and cold liquids is non-negotiable. Using room temperature cream or lemon juice will result in a thin, soupy drink rather than a thick, frosty one. Keep everything chilled until the moment you blend.
- Under-blending: Don’t be tempted to stop blending too soon. You are looking for a completely smooth, vortex-like motion in the blender. Any remaining ice crystals or raspberry seeds will ruin the luxurious, creamy mouthfeel.
- Adding Too Much Liquid: It’s better to start with less liquid and only add a tiny splash more if your blender is really struggling. Too much water will dilute the flavour and turn your thick whipped lemonade into a standard, thin smoothie.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s great fun to experiment with other flavours. Here are a few variations we love in my house.
- Whipped Strawberry Lemonade: Simply swap the 200g of frozen raspberries for 200g of frozen strawberries. It creates a beautiful, pale pink drink with a classic summer flavour.
- Vegan/Dairy-Free Whipped Lemonade: For a plant-based version, use 100ml of full-fat tinned coconut milk (the thick part from the top of the can) instead of double cream, and a vegan condensed milk (often made from coconut or oats). The flavour is divine with a subtle tropical note.
- Boozy Whipped Pink Lemonade: For an adult twist, add a 50ml shot of good quality gin or white rum to the blender along with the other ingredients. The botanicals in gin pair wonderfully with the lemon and raspberry.
What to Serve With Whipped Pink Lemonade
This drink is a star on its own, but it also pairs beautifully with a range of summer foods. Its sweet and tart profile is a great palate cleanser.
- Savoury Dishes: This refreshing drink is a fantastic counterpart to savoury grilled foods. It works particularly well with our Smashed Burgers Recipe, as the tartness cuts right through the richness.
- Sweet Treats: For a true citrus theme, enjoy it alongside a slice of these zesty Lemon Crumb Bars. The textures and flavours complement each other perfectly.
- A Fun Dessert: It’s also brilliant served with a warm, gooey Giant Skillet Cookie for a fun, shareable dessert experience.
Frequently Asked Questions
Whipped Pink Lemonade
Ingredients
Method
- Prepare the Lemons: First, zest one of the lemons. A fine microplane works best for this. Then, juice both lemons until you have around 120ml of fresh juice. For tips on getting the most juice out of your citrus, you can check out this helpful guide from BBC Good Food.
- Combine Ingredients: In the jug of a high-powered blender, add the lemon juice, lemon zest, chilled condensed milk, and chilled double cream.
- Add the Fruit: Add the frozen raspberries directly from the freezer.
- Blend Until Smooth: Place the lid on the blender and start blending on a low speed, gradually increasing to high. Blend for about 60-90 seconds until the mixture is completely smooth and creamy. I find that pausing halfway through to scrape down the sides of the blender ensures everything is incorporated evenly.
- Add Ice: Add the ice cubes to the blender. Pop the lid back on and blend again on high speed for another 30-60 seconds, or until the ice is fully crushed and the drink is thick, frosty, and has a whipped, airy texture. If your blender is struggling, add the 50ml of cold water to help it along.
- Check and Adjust: Give the lemonade a quick taste. If you'd prefer it sweeter, add another tablespoon of condensed milk and blend for 10 seconds to combine.
- Serve Immediately: Pour the whipped pink lemonade into two tall, chilled glasses. Garnish with a few fresh raspberries, a slice of lemon on the rim, and a sprig of fresh mint. Serve straight away while it's at its frothy, frozen best.
Notes
This Whipped Pink Lemonade has become a true summer staple in our house, and I hope it will in yours too. It’s a simple way to turn a sunny afternoon into something a little more memorable. Give it a try the next time you’re craving something cool, creamy, and utterly refreshing. Let me know how you get on in the comments below – I’d love to hear what you think!
– Marcus
