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. Source: EatingWell.com, May 2020

Casey Barber


Lemon Simple Syrup


Instructions Checklist
  • 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.)

  • 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.


To make ahead: Refrigerate simple syrup (Step 1) in an airtight container for up to 1 week.

Nutrition Facts

167 calories; 12.1 g total fat; 10.7 g saturated fat; 8 mg sodium. 157 mg potassium; 16.4 g carbohydrates; 0.8 g fiber; 13 g sugar; 1.3 g protein; 2 IU vitamin a iu; 13 mg vitamin c; 14 mcg folate; 13 mg calcium; 2 mg iron; 28 mg magnesium; 13 g added sugar;