Refreshing Whipped Pink Lemonade
There’s something wonderfully nostalgic about the taste of pink lemonade. It brings back memories of long, hazy summer afternoons, garden fêtes, and the simple joy of a truly refreshing drink. But what if we could take that classic flavour and elevate it into something utterly luxurious? That’s exactly what we’re doing today with this Whipped Pink Lemonade. It’s a beautifully creamy, frothy, and tangy concoction that transforms a simple drink into a spectacular treat. On a hot day, sometimes all you want is a refreshing drink, whether it’s a simple Instant Coffee Iced Coffee Recipe Brew or something a bit more special like this.
This recipe is the glorious result of a happy kitchen accident. I was originally trying to make a pink lemonade mousse and realised the whipped topping itself was the star of the show. I stumbled upon this combination by accident, and it’s been a hit ever since. The magic lies in the texture; a thick, luscious, mousse-like whip that sits proudly atop cold milk, slowly swirling into it as you drink. The flavour is a delightful balance of sharp, zesty lemon and sweet, fragrant raspberry, all mellowed by the richness of the cream.
This is the kind of drink that works beautifully for so many occasions. It’s a fantastic non-alcoholic centrepiece for a garden party, a delightful treat for the kids after a day of playing outside, or just a little moment of personal indulgence when you need it most. It looks impressive, tastes divine, and is surprisingly straightforward to bring together.
Recipe Overview
This Whipped Pink Lemonade is a decadent twist on a summer classic. Imagine a cloud of sweet and tangy lemonade-flavoured cream, delicately coloured with fresh raspberries, floating on a glass of chilled milk. It’s part drink, part dessert, and wholly delicious. When I first tested this, I tried using just food colouring, but adding a fresh raspberry purée made all the difference, lending a genuine fruit flavour that perfectly complements the lemon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2 large glasses
- Difficulty: Easy
Why You’ll Love This Whipped Pink Lemonade
- Genuine Flavour: We use a combination of a quality pink lemonade concentrate and fresh raspberry purée. This gives a layered flavour profile—a bright, zesty punch from the lemon followed by a subtle, sweet berry finish, all wrapped in a rich, creamy texture.
- Ready in 10 Minutes: From start to finish, this impressive-looking drink comes together in about 10 minutes, making it an ideal choice when you want a special treat without a lot of fuss.
- Flexible Recipe: This recipe is wonderfully adaptable. You can use any type of milk you prefer—dairy, oat, or almond milk all work well. For a different berry note, try swapping the raspberries for puréed strawberries or blackberries.
- Great for Summer Gatherings: It’s a brilliant, fun drink to serve at a barbecue or a family get-together on a sunny day. It feels special and looks absolutely stunning in the glass.
- Family Tested: My whole family adores this drink. The children love the vibrant pink colour and the creamy, mousse-like topping, and it always gets compliments from friends when I serve it.
Ingredients You’ll Need
For this recipe, the quality of your ingredients really shines through, especially the cream and the lemonade concentrate. I recommend using a pink lemonade concentrate that lists real lemon and raspberry juice high on its ingredients list. For a fascinating look into its origins, you can read about the history of lemonade.
- 150ml double cream, well-chilled
- 60ml pink lemonade concentrate, chilled
- 2 tbsp icing sugar, sifted
- 50g fresh raspberries
- 1 tbsp water
- 400ml whole milk (or milk of your choice), chilled
- Ice cubes, to serve
- Fresh lemon slices and extra raspberries, for garnish
Ashley’s Tip: Ensure your double cream is very cold, straight from the fridge. I sometimes even pop my mixing bowl and whisk attachments in the freezer for 10 minutes beforehand. This helps the cream whip up to its full potential, creating a thicker, more stable foam.
How to Make Whipped Pink Lemonade
The process is all about creating two distinct, delicious layers that will eventually meld together as you enjoy the drink. We’ll make a quick raspberry purée first, then whip our cream to perfection before assembling.
- Prepare the Raspberry Purée: In a small bowl, add the 50g of fresh raspberries and 1 tbsp of water. Use the back of a fork to mash them together until you have a rough purée. For a completely smooth texture, you can press this mixture through a fine-mesh sieve to remove the seeds, but I quite like the rustic texture they provide. Set aside.
- Start Whipping the Cream: Pour the 150ml of chilled double cream into a medium-sized mixing bowl. Using an electric hand mixer or a stand mixer with a whisk attachment, begin whipping the cream on a medium speed for about 1-2 minutes, until it starts to thicken slightly.
- Add Sugar and Purée: Add the 2 tbsp of sifted icing sugar and your prepared raspberry purée to the cream. Continue to whip on medium speed for another minute until everything is well combined and the mixture has a lovely, uniform pink hue.
- Incorporate the Lemonade Concentrate: Turn the mixer speed to medium-low. Slowly and carefully, drizzle in the 60ml of chilled pink lemonade concentrate. What works best for me is adding it in a slow, steady stream. This prevents the cream from deflating.
- Whip to Firm Peaks: Once all the concentrate is added, increase the mixer speed to medium-high. Continue whipping for another 2-3 minutes, or until the mixture is thick, glossy, and holds firm peaks. When you lift the whisk, the peak should hold its shape without flopping over. Be careful not to over-whip, or it may become grainy.
- Assemble the Drinks: Fill two tall glasses with a generous amount of ice cubes. Pour 200ml of chilled milk into each glass, leaving about 2-3 inches of space at the top.
- Top and Garnish: Carefully spoon the whipped pink lemonade mixture on top of the milk in each glass. It should be thick enough to sit right on top like a cloud. Garnish with a fresh slice of lemon on the rim of the glass and a few extra raspberries on top. Serve immediately with a straw or long spoon.
Tips From My Kitchen
- Temperature Control: The single most important factor for success here is temperature. Everything—the cream, the bowl, the whisks, the lemonade concentrate, and the milk—should be as cold as possible. Cold fat globules in cream whip up much more effectively.
- The Secret Step: I learned that sifting the icing sugar before adding it makes a huge difference. It eliminates any potential lumps, ensuring the final whipped topping is perfectly silky and smooth on the tongue. It only takes an extra 30 seconds and is well worth it.
- Make-Ahead: This drink is at its absolute best when served immediately. However, you can prepare the raspberry purée up to 24 hours in advance and keep it in an airtight container in the fridge.
- Storage: Unfortunately, this drink doesn’t store well once assembled. The whip will begin to deflate and separate over time. It’s designed for immediate enjoyment!
Equipment You’ll Need
You don’t need much in the way of specialist equipment, but an electric mixer makes the job much easier.
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Small bowl and a fork
- Fine-mesh sieve (optional)
- Tall serving glasses
- Measuring cups and spoons
Common Mistakes to Avoid
- Over-whipping the Cream: It’s easy to get carried away, but if you whip the cream for too long after it reaches firm peaks, the fat will separate and the texture will become grainy. Keep a close eye on it and stop as soon as it’s thick and holds its shape. For a deep dive into the science of whipping cream, this guide from Serious Eats is fantastic.
- Using Warm Ingredients: I can’t stress this enough! If your cream is at room temperature, it simply won’t whip to the right consistency. It needs to be thoroughly chilled to create that light, airy texture.
- Adding the Concentrate Too Quickly: Pouring the liquid lemonade concentrate in all at once can shock the cream mixture, causing it to thin out or even split. A slow, steady drizzle while the mixer is running is the key to a stable whip.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to experiment! This creamy lemonade concept is wonderfully versatile.
- Boozy Whipped Lemonade: For an adults-only version, add 25ml of a neutral spirit like gin or vodka to the milk before topping with the whip. A limoncello liqueur would also be magnificent.
- Vegan Whipped Lemonade: Use a high-quality vegan whipping cream (the kind made from coconut or soy that’s designed to be whipped) and your favourite plant-based milk like oat or almond. The results are just as creamy.
- Lime or Orange Version: Swap the pink lemonade concentrate for limeade or orange concentrate for a completely different citrusy twist. If you love creamy drinks, you might also enjoy our Creamy Peanut Butter Smoothie Recipe.
What to Serve With Whipped Pink Lemonade
This drink is a treat all on its own, but it also pairs beautifully with light summer foods.
- Light Cakes and Scones: Serve it alongside a classic Victoria sponge, a lemon drizzle loaf, or freshly baked scones with jam and cream for a delightful afternoon tea.
- Savoury Bites: The sweet tanginess of the lemonade is a wonderful counterpoint to savoury snacks. It works especially well with something like our Salmon Cakes Canned Salmon Recipe or simple cheese straws.
- Fruit Platter: For a healthier pairing, a vibrant platter of fresh summer fruits like strawberries, melon, and pineapple complements the drink perfectly.
Frequently Asked Questions
Whipped Pink Lemonade
Ingredients
Method
- Prepare the Raspberry Purée: In a small bowl, add the 50g of fresh raspberries and 1 tbsp of water. Use the back of a fork to mash them together until you have a rough purée. For a completely smooth texture, you can press this mixture through a fine-mesh sieve to remove the seeds, but I quite like the rustic texture they provide. Set aside.
- Start Whipping the Cream: Pour the 150ml of chilled double cream into a medium-sized mixing bowl. Using an electric hand mixer or a stand mixer with a whisk attachment, begin whipping the cream on a medium speed for about 1-2 minutes, until it starts to thicken slightly.
- Add Sugar and Purée: Add the 2 tbsp of sifted icing sugar and your prepared raspberry purée to the cream. Continue to whip on medium speed for another minute until everything is well combined and the mixture has a lovely, uniform pink hue.
- Incorporate the Lemonade Concentrate: Turn the mixer speed to medium-low. Slowly and carefully, drizzle in the 60ml of chilled pink lemonade concentrate. What works best for me is adding it in a slow, steady stream. This prevents the cream from deflating.
- Whip to Firm Peaks: Once all the concentrate is added, increase the mixer speed to medium-high. Continue whipping for another 2-3 minutes, or until the mixture is thick, glossy, and holds firm peaks. When you lift the whisk, the peak should hold its shape without flopping over. Be careful not to over-whip, or it may become grainy.
- Assemble the Drinks: Fill two tall glasses with a generous amount of ice cubes. Pour 200ml of chilled milk into each glass, leaving about 2-3 inches of space at the top.
- Top and Garnish: Carefully spoon the whipped pink lemonade mixture on top of the milk in each glass. It should be thick enough to sit right on top like a cloud. Garnish with a fresh slice of lemon on the rim of the glass and a few extra raspberries on top. Serve immediately with a straw or long spoon.
Notes
I really hope this Whipped Pink Lemonade brings a touch of creamy, dreamy delight to your next sunny afternoon. It’s such a fun and visually striking drink that never fails to make people smile. Give it a try, and please let me know how you get on in the comments below. I love hearing about your kitchen creations!
Happy mixing,
Ashley Rivera
