Ingredients
For the Lemon Simple Syrup
- 3/4 cup lemon juice (freshly squeezed is preferred)
- 3/4 cup granulated sugar
For the Frozen Coconut Lemonade
- 1/2 to 2/3 of a 14-ounce can full fat coconut milk (chilled in fridge for at least 2 hours or overnight)
- 2 1/2 cups ice cubes (about 10 large cubes, or as necessary)
- Fresh lemon wedges or slices (optional for garnishing)
Instructions
- Make the Lemon Simple Syrup: In a small saucepan, combine the freshly squeezed lemon juice and granulated sugar. Heat over medium-high heat for about 2 minutes, stirring constantly to dissolve the sugar fully and create a smooth lemon simple syrup. Remove from heat and allow to cool slightly.
- Blend the Frozen Coconut Lemonade: In the container of a high-speed blender, add the prepared lemon simple syrup, the thick creamy portion of the chilled coconut milk, and 2 1/2 cups of ice cubes. Blend on high speed until the mixture is frothy and well combined. If you prefer a thicker consistency, add more ice cubes and blend again to achieve the desired texture.
- Garnish and Serve: Pour the blended frozen coconut lemonade into serving glasses. Optionally, garnish with fresh lemon wedges or slices for an added citrus touch. Serve immediately to enjoy at its frosty best.
Notes
- Use freshly squeezed lemon juice for the best bright and natural flavor in your lemonade.
- Full-fat coconut milk chilled well will separate into a thick creamy layer that adds rich flavor and texture—use this thick part for blending.
- If you want a thicker frozen drink, simply add extra ice cubes and blend until smooth.
- Garnishing with lemon slices adds visual appeal and an extra hint of citrus aroma.
- This recipe can be easily doubled or halved to accommodate different serving sizes.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
