I whipped up a pink lemonade so silky it could pass for Whipped Strawberry Lemonade and I’m not sharing the recipe until you scroll down.

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I am obsessed with this whipped pink lemonade because it tastes like summer in a glass. I love the bright zing of lemons mixed with the tart sweet pop of fresh raspberries and that fluffy finish from cold heavy whipping cream.

It feels fancy without trying too hard. I bring it to backyard hangs and I always get stared at.

But I make it because I can’t resist sipping something that’s tart, sweet, fizzy and creamy at once. As a Summer Lemonade Drinks fan, this one wrecks expectations.

Not a Whipped Strawberry Lemonade clone; messy, fun, totally drinkable. I swoon.

Ingredients

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Fresh lemon juice: bright zing that wakes the whole drink up, tart and honest.
Sugar for base: it softens the lemon bite so it’s actually drinkable.
Cold water: keeps things light and sippable, not syrupy or heavy.
Raspberries: basically the pink punch and fresh berry tang, gorgeous color too.
Sugar for puree: sweetens the berries, so the pink isn’t too sharp.
Ice cubes: crunch-free chill that makes every sip instantly refreshing.
Heavy whipping cream: dreamy, creamy top that makes it feel like a treat.
Powdered sugar: smooth sweetness in the cream, no graininess at all.
Vanilla extract: Plus a warm note that plays nicely with citrus.
Lemon zest: tiny boost of citrus oil, more zip in every bite.
Extra raspberries: cute garnish and little pops of real fruit.
Lemon slices: bright look and extra tang if you want it.
Fine sea salt: pinches sweetness, makes flavors pop without tasting salty.

Ingredient Quantities

1 1/2 cups freshly squeezed lemon juice (about 6 to 8 lemons)

1 cup granulated sugar for the lemonade base

4 cups cold water (adjust to taste)

1 cup fresh raspberries (or frozen, thawed) for the pink color

1/4 to 1/3 cup granulated sugar for the raspberry puree, depending on how sweet your berries are

2 cups ice cubes

1 cup heavy whipping cream, cold, for whipping

2 tablespoons powdered sugar to sweeten the whipped cream

1/2 teaspoon vanilla extract (optional but nice)

1 teaspoon lemon zest (optional, for extra zing)

Extra raspberries and lemon slices for garnish

Pinch of fine sea salt to balance the sweetness

How to Make this

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1. Juice about 6 to 8 lemons to get 1 1/2 cups lemon juice, stir in 1 cup granulated sugar until mostly dissolved, add 4 cups cold water and a pinch of fine sea salt, taste and adjust water or sugar if needed to make the lemonade base.

2. Meanwhile make the raspberry puree by blending 1 cup fresh or thawed raspberries with 1/4 to 1/3 cup granulated sugar until smooth; press through a fine mesh sieve to remove seeds for a silky drink.

3. Stir the raspberry puree into the lemonade base until you get an even pink color; if it’s too strong add a bit more water, if too weak add more puree.

4. Chill the pink lemonade in the fridge for at least 30 minutes, or add a couple of ice cubes now if you need it cold fast.

5. For the whipped topping, pour 1 cup cold heavy whipping cream into a chilled bowl, add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract if you like, and 1 teaspoon lemon zest for extra zing.

6. Whip the cream with a hand mixer or whisk until soft to medium peaks form; don’t over whip or it’ll turn grainy into butter, stop when it holds a fluffy peak.

7. Fill glasses with ice cubes, pour the chilled pink lemonade over the ice leaving a little room at the top for the whipped cream.

8. Spoon or pipe a generous dollop of whipped cream on each glass, let it float on top so it looks pretty and creamy.

9. Garnish with extra raspberries and lemon slices, and if you want a little sparkle sprinkle a tiny pinch of powdered sugar on the cream.

10. Serve right away so the whipped cream stays fluffy, or keep the lemonade chilled and whip fresh cream just before serving if you prep ahead. Enjoy the summer vibes with every sip, and remember you can tweak sweetness or tartness to match your taste.

Equipment Needed

1. Citrus juicer or hand reamer to get about 1 1/2 cups lemon juice
2. 1 cup measuring cup and teaspoons for sugar, vanilla and zest
3. Blender or food processor for the raspberry puree (any small blender works)
4. Fine mesh sieve to press out seeds for a silky drink
5. Large pitcher or jug to mix the lemonade base and combine the puree
6. Mixing bowl (chilled if you plan to whip cream) and rubber spatula or spoon
7. Hand mixer or whisk for whipping the cream into soft peaks
8. Glasses, ice scoop or tongs, and a small plate or knife for garnishes

FAQ

Can I use frozen raspberries instead of fresh? Yes, frozen work fine, just thaw them first and drain any extra liquid. If they seem watery, simmer briefly to concentrate the flavor, then cool before blending.

How far ahead can I make this? You can make the lemonade base and raspberry puree up to 24 hours ahead and chill them. Whip the cream right before serving so it stays fluffy.

How do I keep the whipped cream from going flat? Use very cold cream and chill the bowl and beaters if you can. Don’t overbeat, stop when soft peaks form, and spoon onto drinks just before serving.

Can I make this dairy free or lighter? Sure, swap coconut cream or a stable non dairy whipped topping for the heavy cream. It will change the taste a bit, but still tasty.

What if I want it less sweet or more tart? Taste the lemonade before adding the whipped cream. Add more water to dilute, or more lemon if you want tartness. You can also reduce the sugar in the raspberry puree to cut sweetness.

How do I keep the drink pink without raspberries? You can use a splash of grenadine or a little beet juice for color, but both change the flavor, so add tiny amounts and taste as you go.

Cool Down With This Whipped Pink Lemonade Recipe! Substitutions and Variations

Fresh lemon juice: bottled lemon juice in a pinch, or use fresh lime juice for a tangier twist; if you use bottled, taste and add a little extra zest cause it’s milder.
Granulated sugar (lemonade base): swap for honey or agave syrup to add floral sweetness, just dissolve it in warm water first so it mixes better.
Fresh raspberries: use strawberries or frozen mixed berries instead, they give a similar pink hue and you might need to mash a bit more for color.
Heavy whipping cream: replace with chilled full fat coconut cream for a dairy free whipped topping, whip it the same way but keep everything cold so it firms up.

Pro Tips

1. Chill everything first. Put the lemons, bowl for whipping and the heavy cream in the fridge for 20 to 30 minutes before you start. Cold cream whips faster and holds shape better, and cold lemon juice tastes brighter. If you skip this your cream will take forever and get runny.

2. Seed the raspberries with purpose. Even if you plan to strain the puree, give the blended berries a quick mash in a fine sieve with the back of a spoon rather than just pressing once. That extra scraping gets more color and flavor out without overworking seeds into the drink. Save the leftover pulp for yogurt or pancakes.

3. Balance sweet and tart in stages. Make the lemonade base a hair too tart, then add raspberry puree little by little. Raspberries vary a lot in sweetness, so adding puree slowly helps you avoid ending up cloying. Taste after each addition and remember the whipped cream will soften the perceived tartness.

4. Keep the whipped cream fluffy longer. Add the powdered sugar and lemon zest at the very end while you finish whipping so you don’t overmix. If you need to prep ahead, whip it just shy of medium peaks and pop the bowl in the fridge covered with plastic wrap. Give it one quick re-whip right before serving so it looks freshly puffed.

Cool Down With This Whipped Pink Lemonade Recipe!

Recipe by Nikoli Athen

0.0 from 0 votes

I whipped up a pink lemonade so silky it could pass for Whipped Strawberry Lemonade and I'm not sharing the recipe until you scroll down.

Servings

servings

Calories

342

kcal

Equipment: 1. Citrus juicer or hand reamer to get about 1 1/2 cups lemon juice
2. 1 cup measuring cup and teaspoons for sugar, vanilla and zest
3. Blender or food processor for the raspberry puree (any small blender works)
4. Fine mesh sieve to press out seeds for a silky drink
5. Large pitcher or jug to mix the lemonade base and combine the puree
6. Mixing bowl (chilled if you plan to whip cream) and rubber spatula or spoon
7. Hand mixer or whisk for whipping the cream into soft peaks
8. Glasses, ice scoop or tongs, and a small plate or knife for garnishes

Ingredients

1 1/2 cups freshly squeezed lemon juice (about 6 to 8 lemons)
1 cup granulated sugar for the lemonade base
4 cups cold water (adjust to taste)
1 cup fresh raspberries (or frozen, thawed) for the pink color
1/4 to 1/3 cup granulated sugar for the raspberry puree, depending on how sweet your berries are
2 cups ice cubes
1 cup heavy whipping cream, cold, for whipping
2 tablespoons powdered sugar to sweeten the whipped cream
1/2 teaspoon vanilla extract (optional but nice)
1 teaspoon lemon zest (optional, for extra zing)
Extra raspberries and lemon slices for garnish
Pinch of fine sea salt to balance the sweetness

Directions

Juice about 6 to 8 lemons to get 1 1/2 cups lemon juice, stir in 1 cup granulated sugar until mostly dissolved, add 4 cups cold water and a pinch of fine sea salt, taste and adjust water or sugar if needed to make the lemonade base.
Meanwhile make the raspberry puree by blending 1 cup fresh or thawed raspberries with 1/4 to 1/3 cup granulated sugar until smooth; press through a fine mesh sieve to remove seeds for a silky drink.
Stir the raspberry puree into the lemonade base until you get an even pink color; if it's too strong add a bit more water, if too weak add more puree.
Chill the pink lemonade in the fridge for at least 30 minutes, or add a couple of ice cubes now if you need it cold fast.
For the whipped topping, pour 1 cup cold heavy whipping cream into a chilled bowl, add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract if you like, and 1 teaspoon lemon zest for extra zing.
Whip the cream with a hand mixer or whisk until soft to medium peaks form; don't over whip or it'll turn grainy into butter, stop when it holds a fluffy peak.
Fill glasses with ice cubes, pour the chilled pink lemonade over the ice leaving a little room at the top for the whipped cream.
Spoon or pipe a generous dollop of whipped cream on each glass, let it float on top so it looks pretty and creamy.
Garnish with extra raspberries and lemon slices, and if you want a little sparkle sprinkle a tiny pinch of powdered sugar on the cream.
Serve right away so the whipped cream stays fluffy, or keep the lemonade chilled and whip fresh cream just before serving if you prep ahead. Enjoy the summer vibes with every sip, and remember you can tweak sweetness or tartness to match your taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.