Ingredients
Scale
- 1 cup freshly squeezed lemon juice
- 1/2 cup pink raspberry or strawberry syrup
- 1 cup heavy cream or coconut cream
- 2–3 tablespoons honey or agave syrup
- 1 cup cold sparkling water or club soda
- Ice cubes
- Fresh mint leaves and lemon slices for garnish
Instructions
- Start by squeezing fresh lemons to obtain 1 cup of lemon juice. Mix with honey or agave syrup for sweetness.
- In a small bowl, combine pink raspberry or strawberry syrup with a splash of water or lemon juice to enhance the pink hue.
- Whip the heavy cream until soft peaks form, then gently fold in the pink syrup for a pink, creamy texture.
- Fill a tall glass with ice cubes, pour in the lemon juice mixture, then top with the pink whipped cream.
- Add sparkling water or club soda, gently stir, and garnish with lemon slices and mint leaves.
- Serve immediately for a cold, refreshing pink lemonade experience.
Notes
- Use high-quality pink syrup or fresh fruit puree for vibrant color.
- For vegan options, substitute heavy cream with coconut cream and honey with agave syrup.
- Store leftovers in an airtight container in the fridge for up to 24 hours. Re-stir before serving as the cream may slightly separate.
- Enhance presentation with colorful straws, berries, and additional garnishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverages
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass (each approx. 12 oz)
- Calories: 180 kcal Kcal
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg