Ingredients
For the Lemonade
- 1 cup (224 grams) freshly squeezed lemon juice (from 4-5 large lemons)
- 1 tablespoon lemon zest
- 14 ounces (397 grams) sweetened condensed milk, chilled
- 1/2 cup (113 grams) cold water
- 6 cups of ice cubes
For Garnish
- Lemon wedge, for garnish
- Whipped cream, for garnish
Instructions
- Zest the lemons: Use a microplane zester or the fine side of a grater to zest two of the lemons carefully, avoiding the bitter white pith underneath the zest.
- Juice the lemons: Squeeze enough lemons to collect 1 cup of fresh lemon juice, then strain it through a fine mesh sieve to remove any seeds and pulp for a smooth lemonade base.
- Add ingredients to blender: In the blender, add the cold water first, then the freshly squeezed lemon juice, followed by the chilled sweetened condensed milk, lemon zest, and finally the ice cubes to help with blending and creating the frozen texture.
- Blend until smooth: Secure the blender lid tightly and start blending on low speed to combine the ingredients, then quickly increase to high speed or use the Frozen Drink setting if available. Blend until the mixture is smooth and creamy, stopping once or twice to scrape down the sides or use the blender tamper if needed to fully incorporate the ice.
- Serve immediately: Pour the creamy frozen lemonade into tall glasses, top each with a dollop of whipped cream, add a lemon wedge on the rim, and sprinkle extra lemon zest if desired. Serve right away for the best flavor and texture.
Notes
- Use fresh lemon juice, not bottled, for the best bright and natural flavor.
- For an extra tangy taste, adjust lemon juice quantity but note it may reduce sweetness.
- If the drink is too thick, add a little more cold water and blend again.
- Sweetened condensed milk is essential for the creamy texture; do not substitute with evaporated milk.
- Serve immediately as the ice will melt and dilute the drink if left to sit.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
