Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pitcher, combine freshly squeezed lemon juice with powdered sugar. Stir vigorously for about 2-3 minutes until the sugar fully dissolves.
- Add cold water to the pitcher with your lemon base and stir for another minute until thoroughly combined.
- In a blender, add fresh or frozen raspberries and blend on high speed for about 30 seconds until smooth.
- Gently stir the raspberry puree into the lemon mixture until fully integrated.
- In a chilled mixing bowl, pour in heavy whipping cream and add vanilla extract. Whip on medium speed for about 3-4 minutes until soft peaks form.
- Carefully fold the whipped cream into the raspberry lemon mixture using a spatula.
- Fill tall glasses or mason jars with ice cubes and pour the Whipped Pink Lemonade over them.
Nutrition
Notes
Serve in clear glasses to showcase the beautiful pink color and add garnishes like fresh raspberries or lemon slices for presentation.