Description
This Creamy Lemonade recipe combines freshly squeezed lemon juice with sweetened condensed milk for a rich and refreshing summer beverage. Perfectly balanced between tart and sweet, this no-cook lemonade is easy to prepare and ideal for hot days or casual gatherings.
Ingredients
Scale
Base Ingredients
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1/2 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 4 cups cold water
For Serving
- Ice cubes
- Lemon slices for garnish
- Mint sprigs for garnish (optional)
Instructions
- Mix Lemon Juice and Sugar: In a large pitcher, whisk together the freshly squeezed lemon juice and granulated sugar until the sugar dissolves completely, ensuring a smooth base for the lemonade.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and stir thoroughly until the mixture becomes creamy and fully blended, giving the lemonade its signature rich texture.
- Incorporate Cold Water: Add the cold water to the pitcher and mix well to dilute and balance the flavors. Taste the lemonade and adjust the sweetness or tartness by adding more sugar or water if desired.
- Chill the Lemonade: Place the pitcher in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and the drink to be refreshingly cold.
- Serve: Serve the creamy lemonade over ice cubes in glasses and garnish with lemon slices and mint sprigs for an extra touch of freshness.
Notes
- For a frosty variation, blend the lemonade with ice to create a creamy lemonade milkshake texture.
- Substitute lime juice for a tangier flavor twist if preferred.
- This recipe can easily be doubled or tripled to accommodate parties and larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 35 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 10 mg
