Feeling in the pink? It's berry easy to bring a blush to your cheeks when you whip up this creamy frozen pink lemonade made with frozen strawberries. It's the perfect balance of tangy and sweet--a better-for-you indulgence that you can whip up quickly with homemade lemon simple syrup. Use your favorite neutral-flavored nondairy milk in this vegan treat, though almond milk and other nut milks will add a stronger nutty flavor than coconut milk or oat milk. Source: EatingWell.com, June 2020

Casey Barber


Lemon Simple Syrup
Whipped Lemonade


Instructions Checklist
  • To prepare simple syrup: Combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Stir in lemon zest; remove from the 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 lemon simple syrup, coconut milk (or other milk), lemon juice, strawberries and ice to a blender. Blend until the strawberries are pureed, the ice is crushed and the mixture is slushy.

  • Divide between 2 12-ounce glasses. Garnish with lemon slices and/or strawberry slices, if desired, and serve immediately.


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

Nutrition Facts

369 calories; 24.3 g total fat; 21.4 g saturated fat; 19 mg sodium. 458 mg potassium; 41.5 g carbohydrates; 3.8 g fiber; 31 g sugar; 2.9 g protein; 53 IU vitamin a iu; 64 mg vitamin c; 43 mcg folate; 43 mg calcium; 5 mg iron; 67 mg magnesium; 25 g added sugar;