I love whipping up this incredibly refreshing drink on hot days. It’s my secret for making a creamy, citrusy treat that’s far more exciting than ordinary lemonade.
My Favorite Creamy Brazilian Lemonade
I make this recipe because it transforms simple lemons into something magically creamy and refreshing without any complicated steps. It’s my go-to for impressing guests with a unique drink that feels like a vacation in a glass.
Why you‘ll love this recipe
- Uniquely Creamy & Tart: The combination of whole lemons and condensed milk creates a perfectly balanced flavor you won’t find in any other lemonade.
- Incredibly Quick: From blender to glass in under 10 minutes, making it perfect for sudden cravings or unexpected guests.
- No Special Equipment: All you need is a blender and a strainer—no juicer or fancy tools required.
- Cost-Effective: Makes multiple servings for a fraction of the price of coffee shop versions.
Ingredients:
- 2-3 fresh lemons (150-200g)
- 50g fine white sugar
- 60g sweetened condensed milk
- 850ml cold purified water
- 1 small pinch salt (about 2g)
- Ice cubes, for serving
Note: Using cold water from the start is the most important step I always take. It means your lemonade is instantly refreshing and doesn’t require a long wait in the fridge to get cold.
Instructions:
Clean the Lemons: Sprinkle a small pinch of salt (about 2g) over the 2-3 lemons and rub them gently for 30 seconds under running water to remove any wax or dirt. Pat them dry.
Zest and Juice: Use a zester or fine grater to remove the green zest from the lemons, being careful to avoid the bitter white pith. Cut the zested lemons in half and juice them, straining out any seeds.
Blend the Base: Place the lemon zest, lemon juice, and 850ml of cold purified water into a blender. Blend on high speed for 30 seconds.
Add Sweetness: Add the 50g of sugar and 60g of condensed milk to the blender. Blend again for another 10 seconds until everything is completely smooth and combined.
Strain and Serve: Place a fine-mesh strainer over a pitcher or large measuring cup. Pour the blended mixture through the strainer to remove the pulp and any small bits of zest. Fill glasses with ice and pour the strained lemonade over the top. Serve immediately.
Frequently Asked Questions
Can I use bottled lemon juice instead?
I don’t recommend it. The magic of this recipe comes from blending the entire lemon, including the flavorful zest. Bottled juice simply won’t provide the same bright, complex flavor.
My lemonade is too bitter. What happened?
This usually means too much white pith was included when zesting. Next time, be extra careful to only remove the thin, yellow outer layer of the peel.
Can I make this dairy-free?
Yes, you can substitute the sweetened condensed milk with an equal amount of coconut cream or a dairy-free condensed milk alternative. The flavor will be slightly different but still delicious.
How long does this last in the fridge?
It’s best enjoyed immediately. You can store it sealed in the refrigerator for up to 24 hours, but give it a good shake or stir before serving as separation is natural.
Brazilian Lemonade (Easy & Creamy Recipe)
Ingredients
- 2-3 fresh lemons 150-200g
- 50 g fine white sugar
- 60 g sweetened condensed milk
- 850 ml cold purified water
- 1 small pinch salt about 2g
- Ice cubes for serving
Instructions
- Clean the Lemons: Sprinkle a small pinch of salt (about 2g) over the 2-3 lemons and rub them gently for 30 seconds under running water to remove any wax or dirt. Pat them dry.
- Zest and Juice: Use a zester or fine grater to remove the green zest from the lemons, being careful to avoid the bitter white pith. Cut the zested lemons in half and juice them, straining out any seeds.
- Blend the Base: Place the lemon zest, lemon juice, and 850ml of cold purified water into a blender. Blend on high speed for 30 seconds.
- Add Sweetness: Add the 50g of sugar and 60g of condensed milk to the blender. Blend again for another 10 seconds until everything is completely smooth and combined.
- Strain and Serve: Place a fine-mesh strainer over a pitcher or large measuring cup. Pour the blended mixture through the strainer to remove the pulp and any small bits of zest. Fill glasses with ice and pour the strained lemonade over the top. Serve immediately.
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