Description
Light and frothy whipped lemonade featuring tangy lemon flavor and airy sweetness—a refreshing twist on classic lemonade.
Ingredients
- 1 cup fresh-squeezed lemon juice (about 4–6 lemons)
- 1 cup granulated sugar
- 1 cup cold water (for simple syrup)
- 2–3 cups cold water or sparkling water, to taste
- 2 large egg whites (pasteurized, optional for frothiness)
- Ice cubes
- Lemon slices and mint sprigs for garnish
Instructions
- In a small saucepan, combine sugar and 1 cup cold water. Heat over medium, stirring until sugar dissolves. Cool to room temperature to create simple syrup.
- In a mixing bowl, combine lemon juice and simple syrup.
- If using egg whites, in a chilled bowl, whip the whites until soft peaks form.
- Gently fold whipped egg whites into the lemonade mixture until light and airy.
- Pour into pitchers or individual glasses over ice. Add cold or sparkling water to taste, stirring gently.
- Garnish with lemon slices and mint. Serve immediately for best frothy texture.
Notes
- For a vegan version, omit egg whites and shake lemonade vigorously or use aquafaba (chickpea brine) as a substitute.
- Adjust sweetness by adding more or less simple syrup.
- For extra zing, add a splash of lime juice.
- Serve immediately—froth dissipates over time.
- Use pasteurized egg whites or aquafaba to ensure safety if desired.