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Whipped Frozen Pink Lemonade

WHIPPED FROZEN PINK LEMONADE

INGREDIENTS

Lemon Simple Syrup:

  • ½ cup granulated sugar
  • ½ cup water
  • Zest of 1 lemon

    Whipped Lemonade:

    • 1 cup unsweetened coconut milk, oat milk or other nondairy milk
    • ⅓ cup fresh lemon juice
    • 1 ½ cups frozen strawberries
    • ½ cup ice cubes
    • Lemon slices and/or strawberry slices for garnish

    DIRECTIONS

    1. 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.)
    2. 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.
    3. Divide between 2 12-ounce glasses. Garnish with lemon slices and/or strawberry slices, if desired, and serve immediately.
    Tip:

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

     

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