I Tried Making Creamy Strawberry Lemonade (and Spoiler: it’s So Refreshing)


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When I noticed this “creamy lemonade” circulating on TikTok, I was immediately interested because of the sweetened condensed milk addition. I have only tried sweetened condensed milk in iced coffee/tea beverages (like Thai iced tea or horchata), so a fruity application was extremely intriguing to me. Adding sweetened condensed milk to citrus drinks is nothing new — Brazilian lemonade calls for it, along with plenty of limes — but I am clearly late to the condensed milk and citrus party, because I have never tried anything like it, so I knew I had to taste it.  

How to Make TikTok’s Creamy Lemonade

Making “creamy lemonade” couldn’t be any easier. First, add some ice and the juice of 5 to 6 large lemons into a pitcher along with some lemon slices. Then, quarter a few strawberries and juice those into the pitcher, adding the mashed strawberries to the pitcher after they’ve been pressed. Next, add about 1/4 cup sweetened condensed milk and 1/4 cup granulated sugar. Fill the pitcher with some cold water and give everything a good stir. Congrats! You’ve made creamy *strawberry* lemonade.

My Honest Review of Creamy Lemonade

Did I actually think that sweetened condensed milk was going to let me down? Of course not. It never has, so I didn’t expect it to start now. This lemonade was so delicious and refreshing. The sweetened condensed milk added a subtle thickness and of course, creaminess, which was super tasty. I loved the addition of fresh strawberries, not only because of the subtle pink hue that it gave the drink, but the strawberries also imparted an extra fruity sweetness to the whole beverage. I would totally make this for any summer get-together or beach hangs. Frankly, I wouldn’t be mad at a spiked version of this, either — I think vodka or white rum would both be great.

3 Tips for Making Creamy Lemonade

Have you made creamy lemonade? Let us know in the comments!

Sara Tane

Contributor

Sara Tane is a food writer and private chef based in Brooklyn, New York. She is a graduate of the Institute of Culinary Education and has written for Cooking Light, MyRecipes.com, and The Feedfeed. She also has a serious thing for oysters.





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