Icy Pink Lemonade Recipe: Summer’s Dazzling Refreshment

Summer’s heat melts away with this refreshing pink lemonade that bursts with vibrant flavors and gorgeous color.

Tangy citrus meets sweet strawberry in a classic pink lemonade recipe that promises pure delight.

Fresh lemons and ripe strawberries blend into a gorgeous pink hue that catches every eye.

The bright, zesty drink delivers a cool splash of happiness in each sip.

Chilled glasses filled with this rosy beverage make any gathering more special.

Crisp and light, this drink transforms ordinary moments into something extraordinary.

Bring this crowd-pleasing pink lemonade to your next summer celebration and watch smiles bloom.

FAQs

• Can I use a different type of cream for the whipped topping?

You can substitute heavy whipping cream with coconut cream or whipped cream alternative for a dairy-free version. Just ensure it can hold soft peaks similar to traditional heavy cream.

• How sweet will this drink be?

The sweetness depends on your pink lemonade brand and added powdered sugar. Most pink lemonades are already sweet, so taste before adding extra sugar to the whipped cream to avoid an overly sugary drink.

• What hand mixer speed works best for whipping cream?

Use medium-high speed for best results. Start slow to incorporate ingredients, then increase speed until soft peaks form. This usually takes 2-3 minutes and prevents over-beating the cream.

• Can kids enjoy this drink?

Absolutely! This whipped pink lemonade is kid-friendly. You can adjust sweetness and make it a fun, colorful beverage that looks impressive and tastes refreshing for all ages.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Calories: 250 kcal

Servings: 3

Whipped Pink Lemonade Ingredient List

• Heavy Whipping Cream: Creates luxurious, cloud-like texture that adds dreamy smoothness to the drink, look for high-fat content cream for best volume and stability.
• Powdered Sugar: Sweetens and stabilizes whipped cream, provides silky smooth consistency without graininess.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic undertones, choose pure vanilla for richest taste.

• Pink Lemonade: Vibrant, refreshing base that brings tangy sweetness, select high-quality brand or homemade version for best flavor complexity.

• Ice Cubes: Creates chilled foundation for drink, use filtered water for clearest ice.
• Lemon Slices: Adds bright visual appeal and provides zesty citrus accent, choose firm, bright yellow lemons.
• Fresh Berries: Contributes burst of color and subtle fruity note, select ripe, plump berries at peak freshness.

Tools for a Fluffy Pink Lemonade Blend

• Hand Mixer: Essential for whipping cream to soft, airy peaks quickly and evenly.
• Medium Bowl: Perfect for mixing whipped cream ingredients and achieving the right consistency.
• Tall Glass: Ideal for serving the layered pink lemonade and showcasing its beautiful presentation.
• Spoon or Piping Bag: Great for adding the whipped cream layer neatly on top of the drink.
• Cutting Board: Useful for slicing lemon garnishes.
• Sharp Knife: Needed to cut fresh lemon slices or berries for decoration.

Making Whipped Pink Lemonade from Scratch

• Whip Up the Dreamy Topping

Grab your mixing bowl and pour in heavy cream, sprinkle some powdered sugar, and add a splash of vanilla. Crank up your hand mixer and whirl it around until soft, pillowy peaks start dancing – this should take about 2-3 minutes ofal mixing.

• Build Your Refreshing Base

Take a tall glass and fill it generously with ice cubes. Pour pink lemonade over the ice until the glass is nearly full, leaving just enough room for your cloud-like cream topping.

• Crown Your Drink with Fluffy Cream

Carefully dollop or beautifully pipe your whipped cream right on top of the pink lemonade. Let it sit like a luxurious crown on your cool beverage.

• Add Final Flair and Enjoy

Toss on some bright lemon slices or scatter a few fresh berries for extra pizzazz. You can gently stir the layers together for a mixed treat or keep them beautifully separated. Sip and savor your gorgeous creation!

Flavor Add-Ins for This Sweet Drink

• Zest some fresh lemon into the whipped cream for an extra bright, citrusy punch that elevates the entire drink's flavor profile.
• Swap heavy whipping cream with coconut cream or a plant-based whipping cream to make the recipe suitable for lactose-intolerant or vegan friends.
• Prepare the whipped cream layer up to 24 hours in advance and store in an airtight container in the refrigerator to save time when serving.
• For a non-alcoholic version, use sparkling lemonade or mix pink lemonade with club soda for a fun, fizzy drink that children will love.
• Add a splash of vodka or white rum to the pink lemonade base for an elegant cocktail version that's perfect for summer gatherings.

Serve Whipped Pink Lemonade Cold

• Fancy Summer Sippers: Elevate your whipped pink lemonade experience with these delightful suggestions.
• Cocktail Hour Twist: Transform this refreshing drink into an adult beverage by adding a splash of vodka or white rum for a zesty summer cocktail.
• Frozen Dessert Hack: Freeze the whipped pink lemonade in popsicle molds for a cool, creamy treat that beats the heat and delivers a burst of lemony sweetness.
• Brunch Showstopper: Serve in elegant glassware with a fresh mint sprig and edible flower garnish to create an Instagram-worthy beverage that will impress brunch guests and elevate your presentation.

Store Leftover Whipped Lemonade Safely

• Keep unused whipped cream in an airtight container inside the refrigerator for up to 3 days. Cover the surface with plastic wrap to prevent moisture absorption and maintain its fluffy texture.
• Prepare the whipped cream layer in advance and store it separately in the refrigerator. This strategy saves time when you're ready to assemble the pink lemonade drink quickly.
• Mix pink lemonade base and store in sealed pitchers within the refrigerator for 2-3 days. Shake well before serving to restore fresh flavor and consistency.
• Pour the drink immediately after preparation for optimal taste and visual appeal. Serve chilled with fresh ice cubes to maintain the refreshing temperature and prevent dilution of the delightful pink lemonade flavor.

Coconut Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Luxurious coconut pound cake delivers a tropical paradise of sweet, buttery goodness right to kitchen counters. Rich layers of coconut flavor blend perfectly with classic pound cake texture, creating a dessert that delights senses and promises pure indulgence.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 2 ½ cups (500 grams) granulated sugar
• 4 large eggs
• 2 ¼ cups (280 grams) all-purpose flour
• 1 cup (80 grams) shredded sweetened coconut

Liquid and Flavoring Ingredients:

• ½ cup (120 milliliters) milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) milk (for glaze)
• 2 tablespoons (30 milliliters) unsalted butter, melted (for glaze)

Additional Dry Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ cups (180 grams) powdered sugar (for glaze)
• ⅔ cup (53 grams) shredded sweetened coconut, toasted (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a buttery foundation by gently blending softened butter with granulated sugar until the mixture achieves a cloud-like texture and pale hue.
2. Incorporate eggs methodically, beating thoroughly after each addition to ensure a silky, uniform consistency.
3. Infuse aromatic essence by stirring in coconut and vanilla extracts, creating a fragrant base for the cake.
4. Gradually introduce milk, stirring carefully to maintain the batter’s delicate balance.
5. In a separate vessel, sift together flour, baking powder, and kosher salt, ensuring a lump-free dry mixture.
6. Gently fold the dry ingredients into the wet mixture, stirring minimally to preserve the batter’s tender structure.
7. Delicately fold shredded sweetened coconut throughout the batter, distributing it evenly.
8. Preheat the oven to 325F (163C) and meticulously prepare a bundt or tube pan with a thorough greasing and flouring.
9. Transfer the batter into the prepared pan, smoothing the surface with a spatula for an even bake.
10. Bake for 60-70 minutes, monitoring until a toothpick emerges cleanly from the center.
11. Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack for complete cooling.
12. Craft a luscious glaze by whisking melted butter, powdered sugar, milk, and coconut extract until silky smooth.
13. Once the cake has fully cooled, drizzle the glaze generously across the surface.
14. Garnish with a sprinkle of toasted shredded coconut for a delightful textural finish.

Notes

• Choose room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Toast coconut beforehand for enhanced nutty flavor and crunchier texture that adds depth to the cake.
• Consider using unsweetened coconut for a less sweet version, perfect for those watching sugar intake.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 430
• Sugar: 36 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg