This Brazilian lemonade recipe combines zippy fresh lemonade with creamy sweetened condensed milk for an equally creamy and refreshing summer drink that requires just 3 ingredients and minutes to prepare! Plus, you can prepare this creamy lemonade dairy-free and refined sugar-free.
Juice the lemons/limes (limes are traditional for Brazilian lemonade but either make a delicious drink) using your preferred method (electric juicer, handheld, etc.). For the version that blends the citrus whole, read the recipe notes below!Feel free to zest the citrus first and then store the zest in a Ziplock bag in the freezer for up to 6 months.
Step 2: Combine the ingredients
In a large pitcher, combine the water, lemon/lime juice, condensed milk, and syrup and mix to combine.Since traditional Brazilian lemonade recipes blend the mixture, it can become light and foamy. You can replicate this by blending the mixture first or using a handheld frother in the jug. However, it tastes delicious without, too!
Optionally add a few sprigs of fresh mint and lemon/lime slices.
If you plan on serving it immediately, you could also add ice cubes to the jug. However, to avoid watering down the drink, it might be better to add ice to the individual glasses rather than to the entire pitcher.
How to Store
Store any leftover lemonade in the fridge (continuously), covered, for between 4-5 days. Try to keep it in the refrigerator as much as possible to store it for the longest time.You can also freeze the creamy lemonade into popsicle molds and enjoy it as a summer treat!Note that the flavor will strengthen and develop over time, too, so you may need to adjust the amount of sweetener added to the creamy lemonade. Make sure to stir the Brazilian lemonade to make sure it's properly combined each time before serving.
To extract the most citrus juice: I recommend microwaving your lemons/limes for 15-20 seconds and then rolling against your kitchen counter before cutting and juicing.
Using the whole citrus: there are Brazilian lemonade recipe versions (for Limonada suiça, aka Swiss lemonade) that require you to place the chopped limes (skin and all) and water into a blender and blend for 10-15 seconds. After that, the mixture is strained before the condensed milk and syrup are added. However, when using the whole citrus, the drink becomes increasingly bitter as it sits. Feel free to do it this way only if you plan on drinking the creamy lemonade immediately. Alternatively, you can remove the white pith from the citrus before blending for slightly longer shelf life. These versions require more condensed milk, too, as the pith and zest cause extra bitterness.
For a lemonade slush: use a high-speed blender or ice-crusher to crush ice into a fine slushy consistency and combine with the Brazilian lemonade for a creamy, tangy, sweet summer slushy!
Adjust the sweetness: feel free to add extra syrup or condensed milk to personal taste. Add extra condensed milk if you’d prefer it creamier, too.
Add some zest: for an extra zesty lemonade, add a little lemon/lime zest to the mixture and save the rest in the freezer for another time.
Coconut water: you can substitute some (or all) of the water for coconut water instead for extra flavor.
Alcohol: there are several ways to add booze to this creamy lemonade. I recommend vodka, tequila, or rum (or even a flavored version like coconut rum).
Mint: while it's not traditional, fresh mint is a favorite addition of mine to any fresh lemonade or limeade.
Chia seeds: you can add ¼ cup chia seeds to the creamy lemonade and leave it to chill for several hours added texture, protein, and nutrients.