Whipped Pink Lemonade That Puts the Foam Where It Belongs (on Top, Obviously)
This whipped pink lemonade takes five minutes and looks like a cloud. The raspberry cream foam sits on top like a cap, so every sip starts airy and ends tart. Freeze-dried raspberry powder gives the foam deep color without thinning it.
Equipment
- Handheld Milk Frother
- Tall Glasses (2)
- Mortar and Pestle or Spice Grinder
- Small Bowl
Ingredients
- 2 cups good lemonade (fresh-squeezed or high-quality store-bought)
- 1/2 cup heavy cream, cold
- 1 tbsp freeze-dried raspberries, ground to powder
- 1 tbsp powdered sugar (optional)
- ice, enough to fill 2 tall glasses
- 3 fresh raspberries for garnish
Instructions
- Grind the freeze-dried raspberries into a fine pink dust using a mortar and pestle or spice grinder. No chunks bigger than a grain of coarse salt.
- Divide the lemonade evenly between two ice-filled tall glasses, leaving about an inch of headspace at the top.
- In a small bowl, combine the heavy cream, raspberry powder, and powdered sugar if using. Use a handheld frother on medium speed for 45-60 seconds, moving it up and down, until soft peaks form (the cream should billow but still droop slightly).
- Spoon or pour the whipped cream directly onto the surface of the lemonade in each glass. Let it cascade naturally over the ice. Place one fresh raspberry in the center of each cream cap.
- Serve immediately. The foam is at its peak within the first five minutes. Take the photo before anyone touches it.
Notes
Storage: Assembled drinks don't keep – the foam will deflate. Store lemonade in a pitcher and unwhipped cream base in a sealed jar in the fridge for up to 24 hours. Whip fresh when serving.
Dairy-Free: Use full-fat coconut cream (chilled, solid part only) – whip the same way.
Tips: Use very cold cream. Over-whipping makes foam stiff; stop at soft peaks. The freeze-dried raspberry powder is key for color – fresh puree will thin the cream. For best photos, use clear ice if possible.