Whipped, creamy, frozen lemonade is great, but whipped pink lemonade with raspberry-infused vodka and ginger liqueur? It’s the next level summer treat your happy hour has been waiting for!
Yesterday I dove into how to make whipped lemonade with just two easy ingredients, as well as other simple variations that use just three ingredients.
Whether you like your creamy drinks made with heavy cream, half and half, coconut milk, or even coconut cream, there’s a whipped lemonade recipe for you.
The beauty of this simple treat is that all you need is fresh lemon juice, a sweetener, a creamy element, and plenty of ice.
After experimenting with a ton of whipped frozen lemonade recipes, I started adding some spirits to the mix. I made a raspberry-infused vodka (more on that below) to add fruity flavor and a gorgeous pink color, and swapped out the cream of coconut from my Two Ingredient Whipped Lemonade recipe for half and half and Barrow’s Intense Ginger Liqueur.
The result was an insanely delicious raspberry ginger lemonade that is not only pink and frozen, but perfectly smooth and oh so creamy. This boozy treat is definitely going to be a hit for summer get togethers because it’s also quick and easy to batch up in a blender.
How to make raspberry-infused vodka
Don’t be put off by infusing your liquor, it’s easy and doesn’t take too long! I used to think that you needed a formal recipe for this kind of thing, but infusions are very forgiving. Just combine your spirit with some berries and let them mingle for a while.
I filled a mason jar half way with fresh raspberries, then poured vodka over until it was about an inch from the top of the jar. Next you’ll screw on the lid, give it a good shake, and then forget about it for a couple of days. I let mine infuse for about two and a half days and it was the perfect flavor and color.
When the liquor is ready, use a mesh strainer to remove the solids. You can save the vodka-soaked berries for a boozy treat or toss them. Store any leftover infused vodka in a closed container in a cool, dry place.
Ginger liqueur vs. ginger syrup
I used Barrow’s Intense Ginger Liqueur here and I highly recommend it. I first created this recipe in partnership with them over on Instagram and it’s been my go-to ginger liqueur since I first tried it in 2018.
Barrow’s tastes just like fresh, zesty ginger and it’s handmade in Brooklyn, NY. Find it at a store near you or order a bottle from Caskers.
If you opt for a ginger syrup instead, test for sweetness before you blend up a big batch of cocktails. Sweetness levels can vary wildly among liqueurs and syrups and I’d rate Barrow’s as not overly sweet.
This recipe calls for an optional half ounce of simple syrup to balance the tart flavors of lemon and raspberry, but you might not need it if using a ginger syrup.
Frozen drink tips and tricks
You can find all of my frozen drink tips in my Two Ingredient Whipped Lemonade recipe, but my best tip is to blend your frozen drinks with crushed rather than cubed ice.
This will give you a much more uniform, smooth texture, even if you don’t have the most powerful blender. If your blender tends to get bogged down without a lot of liquid, it also helps a lot to make more than one drink at a time. You can easily double or triple this recipe using the recipe card below.
Another blended drink trick is to freeze or partially freeze your ingredients in advance. Whenever possible, keep your frozen cocktail ingredients chilled or in the freezer. This will make sure you have an extra cold, frosty drink that tastes less watered down.
Half and half substitutions
One of the things I love about whipped lemonade is that it’s so easy to substitute the creamy ingredients or sweeteners depending on personal preference. If you prefer to use dairy, you can make this with half and half, cream, or even milk (although it won’t be as creamy or have a frothy layer on top).
If you prefer a non-dairy creamy element, you can use coconut milk or coconut cream for a super creamy treat. I don’t recommend using almond milk as it won’t be very creamy and almond milk has a tendency to curdle.
You might also enjoy these other lemonade recipes:
Whipped Pink Lemonade Cocktail with Raspberry and Ginger
- 2 oz raspberry-infused vodka
- 1 oz Barrow's Intense Ginger Liqueur
- 1 oz lemon juice
- 1 oz half and half
- ½ oz simple syrup (optional)
- Combine all ingredients in a blender with 1 cup of crushed ice.
- Blend on high until smooth, about 10-15 seconds.
- Pour into a chilled glass and garnish with a lemon wheel, raspberry, and mint sprig.
Wednesday 27th of October 2021
hi- with the raspberries used for infusing vodka, could you freeze them and use in the Whipped Pink Lemonade Cocktail with Raspberry and Ginger instead of the crushed ice?
Friday 29th of October 2021
Yes! It will add more berry flavor but it will also change the texture a little because of the seeds