Raspberry Coconut Lemonade (Printable Version)
# What You'll Need:
→ Lemon Syrup Mix
01 -
Zest from a big lemon, grated fine
02 -
60 ml water
03 -
50 g white sugar
→ Creamy Lemon Whip
04 -
2 cups (about 260 g) ice cubes
05 -
105 g frozen raspberries
06 -
240 ml canned coconut milk, shaken up
07 -
120 ml fresh lemon juice (from 2 large lemons)
# How to Make It:
01 -
Toss lemon zest into the sugar-water mix off the heat, put on a lid, and let it hang out for 5 minutes. After that, pop it in the fridge, giving it a stir here and there until it’s nice and cold—should take about 20 minutes.
02 -
Pour sugar and water into a small pot. Warm it up over medium, stirring a couple times, till it’s all dissolved. This only takes a couple minutes.
03 -
Pour that cooled syrup through a mesh strainer so you catch all the zesty bits. Toss the zest out.
04 -
Drop coconut milk, lemon juice, icy syrup, raspberries, and ice cubes into your blender. Blend it well for about 30 seconds, till everything’s super icy and smooth.
05 -
Split the whipped drink into 4 cups and serve right away.
# Additional Tips:
01 -
Want something lighter? Go for a lighter or store-bought refrigerated coconut milk. You'll lose a bit of the creamy vibe, though.