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.
Lemon Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- Zest of 1 lemon
- ½ cup freshly squeezed lemon juice (from 2 lemons)
- 1 cup full-fat coconut milk
- 2 ½ cups ice cubes
- 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.