Ingredient Fruit Citrus Lemon Whipped Frozen Lemonade 4.8 (14) 11 Reviews 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, though the end result won't be as rich and creamy. By Casey Barber Casey Barber Casey Barber is a food writer, illustrator and photographer; author of the cookbooks "Pierogi Love: New Takes on an Old-World Comfort Food" and "Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats"; and editor of the website Good. Food. Stories. When she's not road-tripping across the U.S., Casey lives in New Jersey with her husband, two hungry cats, and a freezer full of sour cherries. EatingWell's Editorial Guidelines Updated on October 25, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 10 mins Additional Time: 1 hr Total Time: 1 hr 10 mins Servings: 4 Yield: 4 cocktails Nutrition Profile: Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe A melody of flavors collide in this Whipped Frozen Lemonade. Fresh, tart lemon is tamed with simple syrup. Coconut milk adds creaminess to the icy texture. Whipping the whole concoction produces a light foundation that is perfect as is or can provide a vehicle for a boozy addition. Keep reading for expert tips, including why fresh lemon juice is better than bottled for this beverage. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To save time, you can make the simple syrup (Step 1) in advance. It will store nicely in an airtight container for up to 1 week. Read the instruction manual for your blender to ensure it's made for crushing ice so you don't ruin the blades. Crushing ice by hand is an option; some ice dealers and fishmongers sell crushed ice. For this recipe, you need 2 1/2 cups of ice cubes (about 17 1/2 ice cubes). If you make ice, you'll need to fill a couple of ice cube trays, as one tray of 14 ice cubes yields 2 cups, and you need a little more. You might be tempted to use 100% lemon juice from a bottle, but fresh whole fruit for the juice and zest will yield far superior results. Nutrition Notes Whether in the form of pulp, juice or zest, lemons are full of vitamin C and antioxidants. You may have brighter, healthier skin when you regularly consume lemons. Your immune system may be stronger and you might reduce your risk of kidney stones, too. The vitamin C in lemons can help your body better absorb iron. Coconut milk is a rich, creamy plant-based alternative to cow's milk. Pure coconut milk is often found in cans and includes the thicker cream of the coconut. Coconut milk in cartons is typically diluted with water and has added stabilizers and nutrients, like vitamin B12, necessary for a healthy nervous system, and vitamin D, essential for healthy bones, immunity and muscles. While it doesn't add nutrition other than simple carbs for quick energy, simple syrup is a good way to sweeten beverages, as it easily blends with the other ingredients since the sugar granules are already dissolved. Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer Cook Mode (Keep screen awake) Ingredients Lemon Simple Syrup ½ cup granulated sugar ½ cup water Zest of 1 lemon Lemonade ½ cup freshly squeezed lemon juice (from 2 lemons) 1 cup full-fat coconut milk 2 ½ cups ice cubes Directions To prepare lemon simple syrup: Bring 1/2 cup sugar and 1/2 cup 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.) Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer To prepare whipped lemonade: Add 1/2 cup simple syrup, 1/2 cup lemon juice, 1 cup coconut milk and 2 1/2 cups ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide between 4 8-ounce glasses and serve immediately. Casey Barber Frequently Asked Questions Can I crush ice without a blender? Absolutely. To crush the ice, put it in a plastic or canvas bag (canvas is preferable as it absorbs residual water). Run the bag under warm water for around 30 seconds. Then, place the bag in a secure spot and use a hard object like a mallet or rolling pin to crush the ice into slush. What can I do with leftover simple syrup? Simple syrup can be added to coffee or iced tea, used as a key ingredient in cocktails or used as a glaze to add moisture to a dry cake. How do I choose a lemon? When selecting a lemon, look for a bright yellow one with smooth, unblemished skin. It should feel heavier than it appears and have a fresh scent. With a gentle squeeze of the thumb and index finger, it should yield slightly, indicating juiciness. A softer lemon will produce more juice. Avoid ones that are too squishy, as they are overripe. Can I create a different flavor? Yes, for experimentation, consider adding mashed strawberries or other berries. You can also substitute the lemon juice with orange juice or another fruit juice and adjust the simple syrup to taste instead of using the 1/2 cup of simple syrup specified in the recipe. EatingWell.com, May 2020 Save Rate Print Nutrition Facts (per serving) 167 Calories 12g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 8 oz Calories 167 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 1g 3% Total Sugars 13g Added Sugars 13g 25% Protein 1g 3% Total Fat 12g 16% Saturated Fat 11g 54% Vitamin A 2IU 0% Vitamin C 13mg 14% Folate 14mcg 4% Sodium 8mg 0% Calcium 13mg 1% Iron 2mg 11% Magnesium 28mg 7% Potassium 157mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines