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.

Casey Barber
Source: EatingWell.com, May 2020


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; protein 1.3g 3% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 13.4g; fat 12.1g 19% DV; saturated fat 10.7g 54% DV; vitamin a iu 2.1IU; vitamin c 13mg 22% DV; folate 14.1mcg 4% DV; calcium 13.2mg 1% DV; iron 1.9mg 11% DV; magnesium 28mg 10% DV; potassium 156.9mg 4% DV; sodium 8.3mg; thiamin -1mg -100% DV; added sugar 12.5g.