Whipped Pink Lemonade with a Creamy Twist
Fair-style pink lemonade with a light, creamy whip. Fresh lemon, pink lemonade concentrate, and a silky finish—nonalcoholic, fast, and perfect for summer parties.
Equipment
- Blender
- Citrus Juicer
- Measuring Cups & Spoons
Ingredients
Whipped Pink Lemonade Base
- 1/2 cup freshly squeezed lemon juice about 3–4 lemons, strained
- 1/4 cup pink lemonade concentrate or strong mix use slightly stronger than label for color
- 1 cup cold water adjust to taste for sweetness/tartness
- 2 tbsp sweetened condensed milk silky sweetness without graininess
- 1/4 cup cold heavy cream or 1/2 cup prepared whipped topping
- 1 cup ice cubes plus more for serving
Garnishes
- lemon slices for serving
- whipped cream small dollop on top (optional)
- pink sanding sugar for glass rim (optional)
Instructions
- Blend the base: Add lemon juice, pink lemonade concentrate, cold water, and condensed milk to a blender. Blend 10–15 seconds until smooth and lightly frothy.
- Add the creamy twist: Pour in the heavy cream (or add whipped topping) and pulse 10–15 seconds, just until airy. Do not overwhip—keep it light and sippable.
- Finish & serve: Rim glasses with lemon and dip in pink sugar if desired. Fill with ice, pour the whipped lemonade, and garnish with whipped cream and a lemon slice.
- Option, fair ‘lemon shake-up’ style: Skip the cream and shake the base vigorously with crushed ice in a jar for a classic fair flavor.
Notes
Slushy version: add 1–2 extra cups of ice and blend longer. Dairy-free: swap condensed milk with 2–3 tbsp full-fat coconut milk and use coconut whip. Party pitcher: multiply by 4 and blend in batches; whisk gently before serving to revive the soft whip.