Whipped Raspberry Lemon (Print-Friendly Version)
Mix coconut milk, lemon, and raspberries for a creamy, zingy summer drink that’s light and cool.
# Ingredients List:
→ Lemon Syrup Mix
01 -
Zest from 1 big lemon, finely grated
02 -
60 ml water
03 -
50 g white sugar
→ Whipped Raspberry Lemonade
04 -
105 g raspberries, straight from the freezer
05 -
2 cups of ice cubes (roughly 260 g)
06 -
120 ml fresh lemon juice, squeezed from 2 big lemons
07 -
240 ml canned coconut milk, give it a good shake first
# Detailed Cooking Steps:
01 -
Drop lemon zest in with the sugar and water after everything's melted. First, on medium heat, stir the sugar into the water in a little pot. Keep it moving over a gentle bubble for like 2 minutes. Take it off the burner, cover up, and let the lemon flavor hang out for about 5 minutes. Pop it in the fridge and stir now and then so it cools down, about 20 minutes.
02 -
Push the syrup through a fine strainer to scoop out all the zest. Toss the zest.
03 -
Toss the cold syrup, coconut milk, fresh lemon juice, ice cubes, and frozen berries into your blender. Let it rip for half a minute, or until it's thick and icy.
04 -
Pour the raspberry lemon slush into 4 glasses. Drink up right away.
# Helpful Hints:
01 -
If you want it lighter, swap the canned coconut milk for light or refrigerated kinds—it's less creamy but still good.