Pink Lemonade Whip (Print-Friendly Version)
Chilled pink lemonade topped with clouds of whipped cream and loads of citrusy zing.
# Ingredients List:
→ Lemonade Base
01 -
A couple drops of pink food dye
02 -
1 litre chilled water
03 -
200 g white sugar
04 -
250 ml lemon juice, freshly squeezed (usually 4 or 5 lemons)
→ Pink Whipped Cream
05 -
A splash of pink food dye
06 -
8 g powdered sugar (totally optional if you want it sweeter)
07 -
240 ml heavy cream for whipping
→ For Serving
08 -
Lemon wedges for a cute touch (if you want)
09 -
A handful of ice cubes
# Detailed Cooking Steps:
01 -
Pour the pink lemonade about three-quarters up in each cup. Toss in some ice cubes. Pile on that fluffy pink cream, then top it off with a lemon wedge if you feel fancy. Enjoy right away.
02 -
Squeeze a bit of pink food dye into your whipped cream. Gently stir so it turns a lovely pink shade all through.
03 -
Dump the cold heavy cream into a bowl. Whip it with an electric mixer (medium-high works great) till it starts to firm up. Add sugar if you like things sweet and keep beating 'til stiff peaks pop up.
04 -
Mix up the cold water with the lemon-sugar blend. Squeeze in some drops of pink coloring. Stir until you have a nice even color all the way through.
05 -
Toss the sugar and fresh lemon juice into a big pitcher. Stir till every bit of sugar disappears.
# Helpful Hints:
01 -
Chill both your lemonade mix and the cream first. Everything comes together best when super cold.
02 -
If you whip the cream too long, it'll get weird and chunky—so stop when you see stiff peaks.