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Whipped Frozen Lemonade

Whipped frozen lemonade combines the creaminess of a milkshake with the thirst-quenching tanginess of freshly squeezed lemonade for an incredibly refreshing treat. And this simple frozen lemonade treat comes together with just four ingredients and a blender. You can use light coconut milk or refrigerated coconut milk in place of full-fat coconut milk, though the end result won't be as rich and creamy. Leftover simple syrup will keep for up to 1 week in the refrigerator.

Active Time
10 mins
Total Time
1 hr 10 mins
Yield
Serves 4

How to Make It

1. Step
To prepare simple syrup: Bring sugar and water to a simmer in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Stir in lemon zest and remove from heat. Cover and let steep for 1 hour, then strain the syrup through a fine-mesh sieve; discard the zest. (You'll have extra syrup; refrigerate for up to 1 week.)
2. Step
To prepare whipped lemonade: Add 1/2 cup simple syrup, lemon juice, coconut milk and ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide between 4 8-ounce glasses and serve immediately.

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • Zest of 1 lemon
  • ½ cup freshly squeezed lemon juice (from 2 lemons)
  • 1 cup full-fat coconut milk
  • 2 ½ cups ice cubes

Tags

Dairy-FreeEgg FreeGluten-FreeNut-FreeSoy-FreeVeganVegetarian

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