Creamy Lemonade Tangy Beverage (Print View)

A tangy-sweet blend of fresh lemon juice and cream delivers a smooth, refreshing beverage with a velvety finish.

# Components:

→ 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

# Directions:

01 - In a large pitcher, whisk together the lemon juice and sugar until fully dissolved.
02 - Add cold water to the pitcher and stir until combined.
03 - Pour in the chilled heavy cream and whisk until the mixture is smooth and creamy.
04 - Taste and, if desired, add more sugar to balance sweetness.
05 - Fill glasses with ice cubes and pour the creamy lemonade over the ice.
06 - Garnish with lemon slices and fresh mint leaves, then serve immediately.

# Expert Advice:

01 -
  • It's the kind of drink that tastes fancy enough to serve guests but easy enough to throw together while standing in your kitchen in bare feet.
  • That cream transforms ordinary lemonade into something velvety and unexpected, like discovering a hidden room in a familiar house.
  • It takes ten minutes from start to finish, which means you can make it on a lazy afternoon without any real effort.
02 -
  • Cold ingredients are non-negotiable here—everything should come straight from the fridge, or the drink will be tepid and sad instead of refreshing and alive.
  • The order matters more than you'd think; whisking the sugar and lemon first means the cream folds in smoothly instead of clumping or splitting, a mistake I made exactly once and learned from immediately.
03 -
  • Roll your lemons under your palm on the counter before juicing—it breaks down the inside and yields more juice with less effort.
  • Keep everything cold from start to finish, including the pitcher itself if you have time to chill it first, because temperature is half the charm here.
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