Whipped Raspberry Lemonade Recipe

Equipments Needed

Blender or food processor

Fine-mesh sieve

Mixing bowl (chilled)

Hand whisk or electric mixer

Measuring cups and spoons

Serving glass

Spoon 

Variations and Substitutes

Substitute coconut cream with aquafaba (whipped chickpea brine) for a lighter, lower-fat vegan topping.

Use honey instead of agave if not strictly vegan.

Replace raspberries with strawberries, blueberries, or a mixed berry blend for a different flavor profile.

For a fizzy version, use sparkling mineral water instead of still water.

Whipped Raspberry Lemonade Serving Suggestions

"serving_suggestions": "Serve immediately in a chilled glass, garnished with a sprig of mint and a lemon twist. Pairs beautifully with light brunch items such as avocado toast or fruit salad.", <br> "storage_tips": "Consume immediately for best texture. If needed, store the raspberry lemonade mixture separately in a sealed jar in the refrigerator for up to 24 hours. Whipped coconut cream can be stored in the fridge for up to 2 days and re-whipped before serving.", <br> "visual_presentation": "Pour the raspberry lemonade into a clear tall glass to showcase the pink hue. Add the white whipped coconut cream on top, creating a layered effect. Garnish with mint leaves and lemon zest for color contrast and freshness." <br>} <br>