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BBQ & Grill

Whipped Raspberry Lemonade

This whipped raspberry lemonade is a refreshing blend of tart lemon, fresh raspberries and creamy coconut milk, all whirled together to create a perfectly balanced beverage. For a lighter version, you can swap the full-fat coconut milk for light or refrigerated coconut milk, though it may slightly reduce the creaminess. Whether enjoyed poolside or as a refreshing pick-me-up, this whipped raspberry lemonade is sure to satisfy.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • zest of 1 large lemon
  • 1 cup well-shaken and stirred canned coconut milk
  • ½ cup lemon juice (from 2 large lemons)
  • 2 cups ice cubes
  • ¾ cup frozen raspberries

Directions

  1. Prepare Lemon Simple Syrup: Combine ¼ cup sugar and ¼ cup water in a small saucepan. Bring to a gentle simmer; cook, stirring occasionally, until the sugar dissolves, about 2 minutes. Stir in lemon zest; remove from heat. Cover and let steep for 5 minutes. Refrigerate, stirring occasionally, until cool, about 20 minutes. Strain through a fine-mesh sieve; discard the zest.
  2. Prepare Whipped Lemonade: Combine the cooled syrup, 1 cup coconut milk, ½ cup lemon juice, 2 cups ice and ¾ cup raspberries in a blender. Blend until the ice is crushed and the mixture is slushy, about 30 seconds. Divide among 4 glasses and serve immediately.