Creamy Lemonade Tangy Sweet (Printer View)

A tangy-sweet blend of fresh lemon juice and creamy smoothness for a refreshing treat.

# What you'll need:

→ Lemon Base

01 - 3/4 cup freshly squeezed lemon juice (about 4–5 lemons)
02 - 1/2 cup granulated sugar
03 - 2 cups cold water

→ Creamy Layer

04 - 1 cup heavy cream, chilled

→ Garnish (optional)

05 - Lemon slices
06 - Fresh mint leaves
07 - Ice cubes

# Method:

01 - In a large pitcher, whisk together the lemon juice and sugar until the sugar is fully dissolved.
02 - Stir in the cold water until well combined.
03 - Pour in the heavy cream and whisk until the mixture is smooth and creamy.
04 - Taste and add more sugar if a sweeter flavor is desired.
05 - Fill glasses with ice cubes and pour the creamy mixture over the ice.
06 - Add lemon slices and fresh mint leaves if preferred. Serve immediately.

# Expert Advice:

01 -
  • It's impossibly easy but tastes like you spent way more effort than you did.
  • The cream transforms lemonade into something that feels almost dessert-like without being heavy.
  • It comes together in 10 minutes, which matters when the heat is unbearable and you need something cold right now.
02 -
  • The cream really does need to be whisked in rather than just poured—this prevents any separated or curdled appearance and keeps everything silky.
  • Cold ingredients matter here; if your cream or water isn't chilled, the final drink will taste warm and flat instead of crisp and alive.
03 -
  • If you have a citrus juicer, use it—you'll get more juice from each lemon and it's genuinely easier than squeezing by hand.
  • Chill your pitcher and glasses ahead of time if you can; it keeps the drink cold longer and makes the whole experience feel more intentional.
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