Creamy Lemonade Recipes

CREAMY LEMONADE

Steps:

• Combine the lemon juice, sweetened condensed milk, sugar, and 1 cup of water in a pitcher and stir till fully combined.
• Add in the ice and stir. Add the remaining water and stir. Garnish with lemon slices.
• Serve immediately!

CREAMY LEMONADE

Steps:

• Add the lemon juice to a pitcher. Drizzle in the sweetened condensed milk and whisk to combine.
• Add the cold water and stir, then add the ice. Mix well.
• Serve with extra lemon slices, and mint leaves if desired.

CREAMY LEMONADE

Steps:

• Fill a half-gallon (2-quart) pitcher halfway with crushed ice. Top with sliced lemons.
• In a medium bowl, combine the lemon juice, sweetened condensed milk, and sugar. Stir until the sugar dissolves.
• Pour the lemon juice mixture over the ice.
• Fill the pitcher with water and stir to combine. Serve immediately.

CREAMY LEMONADE

Steps:

• Combine lemon juice, sweetened condensed milk, and 1 cup water in a blender. Blend until well combined.
• Pour into a pitcher and add remaining 2 cups water. Stir.
• Serve chilled and over ice.

CREAMY LEMONADE FROSTING

Steps:

• Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
• Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
• PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
• Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
• Yields 3 cups and enough for 24 cupcakes.