Whipped Raspberry Lemonade (Print Version)
# Ingredients:
→ Lemon Simple Syrup
01 -
50 g granulated sugar
02 -
60 ml water
03 -
Finely grated zest of 1 large lemon
→ Whipped Lemonade
04 -
240 ml well-shaken canned coconut milk
05 -
120 ml freshly squeezed lemon juice (from 2 large lemons)
06 -
2 cups (approximately 260 g) ice cubes
07 -
105 g frozen raspberries
# Instructions:
01 -
In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Stir in lemon zest, remove from heat, and cover. Allow to steep for 5 minutes. Refrigerate, stirring occasionally, until thoroughly cooled, approximately 20 minutes.
02 -
Strain the cooled syrup through a fine-mesh sieve to remove the lemon zest. Discard the zest.
03 -
Combine the cooled lemon syrup, coconut milk, lemon juice, ice cubes, and frozen raspberries in a blender. Blend until the mixture is smooth and the ice is crushed into a slushy consistency, about 30 seconds.
04 -
Divide the whipped raspberry lemonade evenly among 4 glasses. Serve immediately.
# Notes:
01 -
For a lighter beverage, substitute light or refrigerated coconut milk for canned, noting it may reduce creaminess.