Ingredients
Scale
- 1 (12 oz) can frozen pink lemonade concentrate, slightly thawed
- 1.5 cups heavy cream, very cold
- 3 tablespoons powdered sugar
- 1/4 cup cold milk (or cold water)
- 1 cup ice
- 1/4 cup fresh raspberries, for garnish
- Lemon slices, for garnish
Instructions
- Step 1: Whip the Cream
- Step 2: Blend the Pink Lemonade Base
- Step 3: Gently Fold Together
- Step 4: Serve Immediately
Notes
- For the ultimate creamy fluff, this drink is truly best enjoyed immediately after mixing, as the lovely whipped texture will naturally deflate if stored for too long.
- Since this is a refreshingly cold beverage, "reheating" isn't applicable; instead, consider chilling your serving glasses beforehand to extend that perfect frosty sip.
- Elevate your presentation by serving in tall, frosted glasses and garnishing generously with extra fresh raspberries and a thin, vibrant lemon slice for a picture-perfect summer treat.
- For the most stable and airy whipped cream, ensure your heavy cream, mixing bowl, and whisk attachment are all very cold before you begin whipping – this makes a remarkable difference in fluffiness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 308
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 39g