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This creamy raspberry lemonade bursts with tangy lemons, mellow coconut milk, and lively berry notes. It's a fun treat when the sun's shining or if you just need something cool and dairy free. You'll love the smooth, dreamy texture—it's like sipping summer on ice, and yes, it's totally plant-based.
This became my family's favorite after a scorching weekend when we needed a fun pick-me-up—now we fix it anytime we want to wow friends or simply spoil ourselves.
Vibrant Ingredients
- Frozen raspberries: bring bold color and fresh berry bite go for ones without freezer ice stuck on them
- Ice cubes: make the drink super chilly and thick best if they’re ice cold and fresh
- Freshly squeezed lemon juice: keeps things tangy and snappy try using lemons that are heavy and super ripe
- Canned coconut milk: gives that rich, creamy kick shake the can so everything mixes nicely
- Fresh lemon zest: it fills every sip with citrusy sunshine always zest unwaxed, nice-yellow lemons
- Water: lets you turn sugar into a quick syrup use spring water for the cleanest flavor
- Granulated sugar: brings just the right sweet balance make sure it’s pure cane for the best taste
Simple Steps
- Serve It Up:
- Grab four tall glasses and fill them right away with your whipped raspberry lemonade. Want extra color? Pop a few fresh berries or lemon slices on top for a fun finish and enjoy cold while it’s super frosty.
- Blend It All Together:
- Now toss the syrup in your blender with coconut milk, fresh lemon juice, some ice cubes, and those frozen raspberries. Run the blender on high—count to thirty—until it’s all smooth and slushy. Want it sweeter? Give it a taste and splash in more syrup before a final quick blend.
- Start With Lemon Syrup:
- Mix the sugar with water in a small saucepan on low heat. Stir softly so the sugar dissolves (about two minutes). Don’t let it boil hard or bitterness sneaks in. Add in your lemon zest, then pull off the heat. Let it steep under a cover for five minutes. Pop in the fridge, stir a couple times, and cool it down completely—it takes about twenty minutes. Strain with a fine sieve; toss the zest.
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The boost of fresh lemon zest in each glass just makes it for me—I swear my kids have dubbed it 'pink cloud lemonade.' We usually top it with extra lemon wheels and sip on those lazy weekend afternoons with big grins.
Keeping It Fresh
Your lemonade will taste best right after you whirl it up when it’s cold and smooth. But if there’s a little left, throw a lid on and stash in the fridge for one day at most—the texture will get runnier as the ice melts away, but drop in some more cubes and blend again to get that slushy fun back.
Swaps and Substitutes
Want it lighter? Try carton coconut milk or creamy oat milk for something different—just know it won’t be as rich. Like it extra tart? Pile on fresh raspberries or even swap some lemon juice for lime. If you want a less processed sugar, agave syrup swaps in easily here too.
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Fun Ways to Serve
Pour into cold jars or fun glasses and top with more berries or twisty lemon peels. Friends at parties sometimes love a splash of vodka or coconut rum mixed in. This is awesome with grilled summer stuff or after spicy eats—it's a sweet, cool treat.
Global Influences
Lemonade is a fan favorite almost everywhere for how it cools you off, with roots in Middle Eastern citrus drinks and classic American picnic sippers. Whipped versions have gone viral lately for their pretty looks and smooth vibe.
Common Questions
- → How can I make sure my drink turns out thick and creamy?
Crack open a can of coconut milk, give it a really good shake, then blend until you barely see any lumps. Go for full-fat coconut milk if you want it extra rich.
- → Can I swap in fresh raspberries for frozen ones?
Yep, but frozen berries mean an icier, thicker drink. If you only have fresh raspberries, just toss in more ice to keep things cool and slushy.
- → What else could I use instead of coconut milk?
Try using almond milk, oat milk, or the light version of coconut milk for something lighter, though your drink might not be quite as creamy.
- → Is it really needed to make that lemon syrup?
The fresh lemon syrup brings all that pop and sweet lemony taste. Feel free to use less if you want, or grab store-bought syrup when you’re short on time.
- → Will this work for a vegan diet?
Absolutely! Every ingredient in here is plant-based and totally fine if you're eating vegan or dairy-free.