Instructions: 1. In a pitcher, whisk together lemon juice, sugar, and cold water until the sugar dissolves. 2. Taste—it should be strong and tart so it balances the ice cream. 3. In a blender, combine 1 cup of the lemonade base with vanilla ice cream. Blend until smooth and creamy. 4. Add ice cubes if you like it extra thick. 5. Pour into a tall chilled glass and enjoy right away!
Quick Shortcut: Blend pre-made lemonade with vanilla ice cream and sip.
2. Colombian Coconut Limeade (Limonada de Coco)
Instructions: 1. In a blender, combine lime juice, coconut milk, condensed milk (or sugar), and ice. Blend until smooth and frothy. 2. If it’s too thick, add cold water and blend again. 3. Taste and adjust sweetness if needed. 4. Pour into glasses, garnish with lime slices or shredded coconut, and serve immediately.
Variations: • Swap some coconut milk for coconut water for a lighter version. • Use frozen coconut milk cubes instead of ice for a frostier texture. • Add rum or coconut rum for a cocktail twist.
3. Brazilian Limeade
Instructions: 1. Wash limes thoroughly, cut into eighths. 2. Blend half the limes with half the sugar and water, pulsing just 5–7 times. 3. Strain into a pitcher, pressing the pulp for juice, then discard the skins and pulp. 4. Repeat with the other half of the limes, sugar, and water. 5. Stir in condensed milk. Taste and adjust with more sugar or condensed milk if needed. 6. Serve over ice with lime slices.
4. Creamy Lemonade
Instructions: 1. Add lemons, milk, water, condensed milk, and sugar to a blender. Blend until smooth but do not over-blend (to avoid bitterness). 2. Strain through a fine mesh sieve to remove pulp and solids. 3. Serve immediately over ice for the best flavor.
5. Lemonade Float
Instructions: 1. (Optional) Chill your glass in the freezer for 10–15 minutes. 2. Fill the glass halfway with lemonade, add ice cubes if you like it extra cold. 3. Scoop ice cream or sorbet on top. 4. Top off with more lemonade, letting it fizz around the ice cream. 5. Garnish with a lemon slice and serve with a straw and spoon.
