Like a hot chocolate bomb, but for warm weather! These little bunnies are made of concentrated pink lemonade mix, then frozen into their cute shape. To serve, place a frozen bunny in your glass and top with flat or sparkling water. The bunny will melt and you’ll be left with a chilled glass of perfectly sweet pink lemonade!
Not a fan of bunnies? No problem – use whatever ice cube tray you like! These bunnies measure about 2 inches long, so if you are using a smaller mold, you may need more than one ice cube per serving.
Ingredients for Pink Lemonade Bombs
- watermelon – this is what makes the lemonade pink! You could substitute it for strawberries, but if doing so, I recommend using frozen, then thawed strawberries. This will (oddly) give you a more vibrant shade of pink and they will blend into a much smoother mixture. Simply pop a bag of frozen strawberries into the fridge overnight and use them straight from the fridge the next day!
- sugar – this keeps your lemonade sweet!
- lemon – I highly recommend using freshly squeezed lemon juice
- water
- food coloring – I didn’t use any in this recipe, but if you’d like the lemonade bombs to be a brighter shade of pink, add a couple drops of pink food coloring before pouring the mixture into the mold
How to Make Pink Lemonade Bombs
Step 1: Make the concentrated pink lemonade base.
Place the watermelon, sugar, lemon juice and 1 cup water into a blender and pulse until smooth. You can strain it to remove pulp if you like, but you don’t have to. If desired, add 1-2 drops of pink food coloring.
Step 2: Freeze.
Pour the mixture into 5 cavities of a bunny-shaped silicone mold or any mold of your choice. Make sure that the mold is sitting on a baking sheet that will fit into your freezer.
Place the mold in your freezer overnight, until completely frozen. They may still be slightly sticky on the surface due to the sugar. That’s okay!
Step 3: Serve!
To serve individually, place a bomb in a glass and pour 1 1/2 – 2 cups water on top. Stir until melted.
The bombs set slightly softer than regular ice cubes, due to the sugar content. Store them in the mold in the freezer and only unmold when ready to use.
More Drink Bomb Recipes to Try!
Little balls on cotton candy containing edible glitter. Add one to your glass of champagne and watch it sparkle!
A rainbow of flavored iced tea, turned into ice cubes! Pop one into your glass and top with sparkling water or soda.
The classic! Place one in a mug, top with hot milk and watch it melt before your eyes!
Lucky Charms Hot Chocolate Bombs
Perfect for springtime, these white chocolate hot chocolate bombs contain Lucky Charms marshmallows!
Pumpkin Pie Hot Chocolate Bombs
Great for pumpkin spice cravings, these little pies melt right in your mug and leave you with delicious and rich pumpkin spice hot chocolate.
Pink Lemonade Bombs
Pop one of these concentrated pink lemonade cubes into a glass and top with soda or sparkling water for a refreshing, summery drink!
Equipment
Ingredients
- 1 cup fresh watermelon roughly chopped
- 1 cup superfine granulated sugar
- 1 cup fresh lemon juice approx. 6 lemons
- 1 cup water
- 1 1/2 – 2 cups flat or sparkling water per bomb 8-10 cups total
Instructions
- Place the watermelon, sugar, lemon juice and 1 cup water into a blender and pulse until smooth. You can strain it to remove pulp if you like, but you don’t have to.
- Pour the mixture into 5 cavities of a bunny-shaped silicone mold or any mold of your choice. Make sure that the mold is sitting on a baking sheet that will fit into your freezer.
- Place the mold in your freezer overnight, until completely frozen. They may still be slightly sticky on the surface due to the sugar. That’s okay!
- To serve individually, place a bomb in a glass and pour 1 1/2 – 2 cups water on top. Stir until melted.
Video
Notes
The bombs set slightly softer than regular ice cubes, due to the sugar content. Store them in the mold in the freezer and only unmold when ready to use.
For a more vibrant color, you can add a couple drops of pink food coloring.
Nutrition
Serving: 1 bombCalories: 175kcalCarbohydrates: 45.68gProtein: 0.36gFat: 0.16gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 86mgFiber: 0.3gSugar: 43.06gVitamin A: 178IUVitamin C: 21.4mgCalcium: 10mgIron: 0.13mg
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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