Ingredients
- Lemons, 6 medium
- Water, 4 cups
- Sweetened Condensed Milk, 1 (14 ounce) can
- Ice cubes, as needed
- Lemon slices, for garnish
- Fresh Mint sprigs, for garnish
- Granulated Sugar, 1/2 cup (optional, adjust to taste)
Instructions
- Step 1: Juice the lemons. You should aim for about 3/4 to 1 cup of lemon juice. Strain the juice to remove any seeds or pulp (optional).
- Step 2: In a blender, combine the lemon juice, water, and sweetened condensed milk. If using, add the granulated sugar at this point.
- Step 3: Blend the mixture until it is smooth and well combined. Taste and adjust sweetness by adding more sweetened condensed milk or sugar, if desired.
- Step 4: Add ice cubes to the blender and blend briefly until the mixture is slushy or desired consistency is reached.
- Step 5: Pour the creamy lemonade into glasses filled with ice. Garnish with lemon slices and fresh mint sprigs before serving.
Notes
- Store leftover Creamy Lemonade in the refrigerator for up to 24 hours, but be aware it may separate slightly.
- If your Creamy Lemonade separates after refrigeration, simply give it a good stir or a quick blend before serving.
- For an extra refreshing touch, freeze some of the lemonade into ice cubes to prevent dilution as your drink sits.
- Chef's tip: For a more intense lemon flavor, zest one of the lemons before juicing and add the zest to the blender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American