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Bold lemons and sweet-tart berries come together with super creamy coconut milk in this whipped raspberry lemonade. Enjoy it on sunny days or when you just want something cool, bright, and totally free of dairy. You'll get a frosty, slushy drink that's bursting with berry flavor and silky smoothness every single time.
The first time I mixed this up was for my family during a blazing summer Saturday. We haven’t stopped reaching for it since—sometimes for friends, other times as our ‘just because’ treat after a day out.
Refreshing Ingredients
- Frozen raspberries: brightens everything up with fresh berry flavor and bold color choose ones without those freezer ice crystals
- Ice cubes: chills down your drink and thickens it up use a fresh tray for best results
- Freshly squeezed lemon juice: makes every sip zing pick plump lemons so you get loads of juice
- Canned coconut milk: the magic behind the creaminess shake that can so everything blends nicely
- Fresh lemon zest: turns the drink extra citrusy snag a sunny lemon that isn’t waxy for extra fragrance
- Water: help with the syrup and melts in perfectly filtered water keeps things tasting fresh
- Granulated sugar: gives you a lovely sweet kick pure cane is best for clean taste
Tasty How-To Steps
- Pour and Serve:
- Pour your raspberry lemonade slush into four tall glasses as soon as you’re done. Add a lemon wedge or some extra raspberries on top if you feel like it. Enjoy right away for icy goodness.
- Blend It All:
- Drop the cooled lemon syrup, coconut milk, lemon juice, ice, and frozen raspberries into your blender. Blast on high for half a minute or until everything’s thick, slushy, and creamy. Taste it, and if you want sweeter, pour in more syrup and blend just a bit more.
- Whip Up Lemon Syrup:
- Combine your sugar and water in a pot over medium-low heat. Stir till the sugar melts in, takes maybe two minutes, but don’t let it bubble like crazy. Sprinkle in the lemon zest, remove from the heat, pop the lid on, and let it sit for five minutes to soak up the flavors. Chill it in the fridge for about twenty minutes until cold, stirring once or twice. Strain out and toss away the zest.
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What I love most is how the fresh lemon zest just bursts out every time you sip. My kids started calling it pink cloud lemonade—now we all want it on slow weekends, with a few lemon rounds floating in for fun.
Keeping Leftovers Fresh
The best time for this lemonade is right after you blend it when it's icy and creamy. If some is left, stick it in the fridge with a lid and drink it in a day. The slushy texture will melt, but you can toss in a little more ice and blend it up again to make it frosty.
Swaps and Switches
If you want it lighter, go for canned oat milk or fridge coconut milk—just know it won't be quite as thick. Craving extra tang? Add a handful of fresh raspberries, or pour in a splash of lime juice. For a less processed taste, agave syrup is a great stand-in for sugar.
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Fun Ways to Serve
Use chilled mason jars and pile on more berries or twist of lemon if you're feeling fancy. For a grown-up twist, a little coconut rum or vodka goes down well with a crowd. This drink pairs nicely with fresh-off-the-grill meals, zippy salads, or as a sweet break after something spicy.
Where This Idea Came From
People adore lemonade everywhere for its frosty refreshment, from American picnics to tangy drinks in the Middle East. Whipped lemonade’s gorgeous layers have taken off lately thanks to online posts showing off that creamy finish.
Common Questions
- → What makes it super creamy?
Give canned coconut milk a good shake first, then blend it well. Using the regular full-fat type keeps things extra smooth.
- → Is it okay to swap in fresh raspberries?
Sure, but frozen berries give it that slushy, extra-cold vibe. If you choose fresh, just add more ice to chill it down.
- → Any other milk I can use instead of coconut?
Reach for almond, oat, or even light coconut milk if you want it lighter. Just know the texture might not be as thick and rich.
- → Do I need to bother with homemade lemon syrup?
That quick lemon syrup brings all the fresh, zesty sweetness. You can swap in a store-bought one or just sweeten with what you like.
- → Is this cool drink vegan-friendly?
Totally. There’s just plant-based stuff in here, so it fits vegan and dairy-free diets easy.