Creamy Collagen Frozen Strawberry Lemonade

Ingredients:

2 cups frozen strawberries

1/2 cup full-fat coconut cream (chilled overnight)

¼ c fresh lemon juice

2 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade)

1 cups ice cubes

1 tablespoons raw honey or maple syrup (optional, to taste)

1/3 cups cold water or coconut water (to blend)

Directions:

Chill your coconut cream: Make sure your 0.5 cups full-fat coconut cream (chilled overnight) has been refrigerated overnight so the thick cream separates and is extra rich and scoopable. Only use the solid cream at the top of the can.

Add everything to the blender: Add 2 cups frozen strawberries, 0.5 cups full-fat coconut cream (chilled overnight), 3 tablespoons fresh lemon juice, 4 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade), 1 cups ice cubes, and 0.3 cups cold water or coconut water (to blend) to a high-speed blender. If you'd like a touch more sweetness, add 1 tablespoons raw honey or maple syrup (optional, to taste).

Blend until smooth: Blend on high for 30–45 seconds 00:45 until completely smooth and creamy. It should be thick like a frosé or frozen lemonade — not watery. Add a splash more coconut water if it's too thick to blend.

Taste and adjust: Taste and adjust — more 3 tablespoons fresh lemon juice for tartness, more 4 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade) for that strawberry lemonade flavor, or more 1 tablespoons raw honey or maple syrup (optional, to taste) if you want it sweeter.

Pour and garnish: Pour into chilled glasses. Garnish with a fresh strawberry on the rim, a lemon slice, and a paper or metal straw. Serve immediately.

Tip: For an extra thick, frosty texture, freeze your strawberries the night before and use ice-cold coconut water.