Ingredients
Equipment
Method
- Prepare the Lemonade Base: In a large pitcher, combine the fresh lemon juice and the granulated sugar. Stir the mixture thoroughly until the sugar has completely dissolved into the juice.1 cup fresh lemon juice, 1 cup granulated sugar
- Dilute and Color: Add the four cups of cold water to the pitcher and mix well. Once combined, add a few drops of pink food coloring. Start with one or two drops and stir until you reach your desired shade of pastel or vibrant pink.4 cups cold water, Pink food coloring
- Whip the Cream: In a separate chilled mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer on medium-high speed, beat the cream until it begins to thicken.1 cup heavy whipping cream
- Sweeten and Tint the Topping: If you prefer a sweeter topping, add the powdered sugar now. Continue beating until stiff peaks form. Gently fold in a few drops of pink food coloring to give the whipped cream a matching pink tint.1 tablespoon powdered sugar, Pink food coloring
- Assemble the Drink: Fill your serving glasses about three-quarters full with the prepared pink lemonade. Add ice cubes as desired to keep the drink chilled.Ice cubes
- Add the Whipped Layer: Carefully place a generous dollop of the pink whipped cream on top of the lemonade. The cream will float, creating a beautiful layered effect.
- Garnish and Serve: Place a lemon slice on the rim of each glass and serve immediately while the cream is fresh and fluffy.Fresh lemon slices
Notes
Always start with very cold ingredients, especially the heavy cream, to ensure it whips faster and holds its volume better. When juicing lemons, roll them on the counter first to break the internal membranes and maximize the amount of juice obtained.