Description
A refreshing and creamy whipped pink lemonade dessert drink that combines the tartness of pink lemonade concentrate with the richness of whipped cream, enhanced by vanilla and lemon zest for a delightful summer treat.
Ingredients
Scale
Pink Lemonade Base
- 1 cup pink lemonade concentrate
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
Additional
- 1/2 cup ice
Instructions
- Combine Pink Lemonade and Milk: In a large mixing bowl, combine 1 cup of pink lemonade concentrate with 1/2 cup of milk and whisk until smooth and well incorporated.
- Prepare Whipped Cream: In a separate bowl, pour in 2 cups of heavy cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed until it begins to thicken.
- Add Powdered Sugar: Gradually add 1/4 cup of powdered sugar to the heavy cream while continuing to beat until stiff peaks form, about 2-3 minutes.
- Fold Pink Lemonade Mixture: Gently fold the pink lemonade and milk mixture into the whipped cream to combine evenly.
- Add Flavorings: Incorporate 1 teaspoon of vanilla extract and 1 tablespoon of lemon zest into the mixture, folding gently to distribute flavors evenly.
- Crush Ice: In a blender, add 1/2 cup of ice and pulse until the ice is finely crushed.
- Combine Ice with Whipped Lemonade: Transfer the crushed ice into the whipped lemonade mixture and gently stir to combine thoroughly.
- Serve: Serve immediately in glasses, garnished with extra lemon zest if desired for an added burst of citrus aroma and color.
Notes
- Serve immediately to enjoy the best texture and freshness.
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust the amount of powdered sugar based on your preferred sweetness level.
- Extra lemon zest can be added on top as garnish for visual appeal and enhanced lemon flavor.
- The crushed ice ensures the beverage is refreshingly cool and slightly slushy.
