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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


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 15 mins


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

12 oz.
369 calories; protein 2.9g; carbohydrates 41.5g; dietary fiber 3.8g; sugars 31.3g; fat 24.3g; saturated fat 21.4g; vitamin a iu 53.2IU; vitamin c 64.2mg; folate 43.1mcg; calcium 43.1mg; iron 4.6mg; magnesium 67.2mg; potassium 458.3mg; sodium 18.5mg; added sugar 25g.