Whipped Frozen Lemonade

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This creamy, dreamy whipped frozen lemonade is like sunshine in a glass. Tangy, lightly sweet, and blended to perfection, it’s the ultimate treat for hot days or anytime you’re craving a lemony pick-me-up. Just four simple ingredients and a blender stand between you and your new favorite summer drink.

Prep Time10

Cook Time5

Steeping time1

Total Time1 15

Course: Beverages, Drinks

Cuisine: American, Summery

Servings: 8-ounce glasses

Calories: 444kcal

Cost: Around $3.50 total (less if you have lemons on hand)

Equipment

blender
Small saucepan
Fine-mesh sieve
Citrus juicer (optional but helpful)

Ingredients

For the Lemon Simple Syrup:

1/2 cup granulated sugar
1/2 cup water
Zest of 1 lemon

For the Whipped Frozen Lemonade:

1/2 cup freshly squeezed lemon juice about 2 lemons
1 cup full-fat coconut milk*
2 1/2 cups ice cubes
1/2 cup prepared lemon simple syrup

Instructions

In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves completely. Add lemon zest, cover, and let steep for about 1 hour off the heat. Strain out the zest using a fine-mesh sieve. Store extra syrup in the fridge for up to a week.
In a blender, combine 1/2 cup of the prepared lemon simple syrup, lemon juice, coconut milk, and ice cubes. Blend until smooth and slushy.
Pour into four 8-ounce glasses. Grab a straw or a spoon (this one’s thick!), and enjoy right away while it’s perfectly frosty.

Notes

*Light coconut milk or oat milk can be used, but it won’t be as rich and creamy.

Adjust to taste: If you prefer a sweeter or more tart drink, adjust the amount of syrup next time, or add a pinch of salt to brighten the flavor even more.

Make it fancy: Garnish with a lemon wheel, a sprig of mint, or even a splash of sparkling water for extra pizzazz.

Leftovers? Not ideal, but you can freeze leftovers in an ice cube tray and re-blend with a splash of coconut milk when you're ready for round two.

Nutrition