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This creamy lemonade comes together in minutes. Everything is blended using the whole lemon, including the rind and juice, to create a frothy, citrusy drink that’s both refreshing and full of flavor. My secret is using real milk for an extra layer of creaminess while still keeping it light and vibrant.
For more lemonade recipes, try my watermelon lemonade, Meyer lemonade, and lavender lemonade!
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Pin ItWhy You’ll Love This Creamy Lemonade
This dreamy drink is bright, frothy, and just the right mix of sweet and tart. Here’s why it’s a favorite in our house:
- Made with real milk and honey for a lighter, wholesome twist
- Uses the whole lemon rind for a zesty, slightly bitter kick
- Creamy, refreshing, and so easy to make
- Perfect for summer entertaining, just like my strawberry lemonade and mint lemonade
Every time I make it, I’m reminded how something so simple can feel like such a treat!
Creamy Lemonade Ingredient Notes
- Lemon: One lemon is enough for this recipe. You can use Eureka Lemon or Meyer if they’re available.
- Pure Honey(or honey substitute, if preferred): Add natural sweetness to the lemonade without using processed sugar.
- Milk (whole milk for a creamier texture, but you can use your preferred type): Whole milk or heavy cream will create a creamier lemonade, but 2% works, too.
- Vanilla extract: Lemon and vanilla go well, which is an excellent addition.
How to Make Creamy Lemonade
1. Wash the lemons well and remove any seeds.
2. Add the whole lemons, water, honey, milk, and vanilla extract to a blender.
3. Blend until smooth and creamy.
4. Strain the mixture through a fine mesh strainer into a jar or pitcher to remove any pulp or remaining seeds.
5. Pour over ice, garnish with lemon slices, and enjoy this refreshing treat!
Recipe Tips & Variations
Make this creamy lemonade your own with a few simple twists:
- Try agave or maple syrup instead of honey for a different flavor twist
- Add a splash of sparkling water for a fizzy, festive version
- Use more lemons or lemon slices if you love a bold citrus flavor
- Swap the milk for coconut, oat, or almond milk to keep it dairy-free
- For a lighter option, try low-fat milk or a milk alternative
- Adjust the honey to taste—start small and add more if needed
- Pour into popsicle molds for a fun frozen treat
Make Ahead and Storage
You can make this creamy lemonade ahead of time and store it in the fridge for up to three days. Just keep it covered so it stays fresh and doesn’t pick up any other flavors. Before serving, give it a good shake or stir to blend everything back together.
Frequently Asked Questions
You absolutely can! The acidity of the lemon juice curdles the milk only slightly, creating a creamy heaven that enhances the tartness of the lemon.
While Brazilian lemonade shares some ingredients, such as whole lemons (including the peel) and sugar, adding milk and blending eliminates the need for squeezing and tastes dramatically different.
Yes, you can add heavy cream to lemonade to create a rich and creamy texture. Just be sure to use cold ingredients and blend well to avoid curdling. The heavy cream adds a smooth, velvety richness that balances the tartness of the lemon. For a lighter option, you can use whole milk or half-and-half instead.
More Lemonade Recipes
This is a delicious way to enjoy lemonade! Please try it and let me know what you think by leaving a comment and rating below.
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Creamy Lemonade Recipe
Ingredients
- 1 large lemon, washed and seeds removed
- 1 1/2 cups cold water
- 1/2 cup whole milk
- 1/2 cup honey
- 1 tbsp vanilla extract
Instructions
- Wash the lemons thoroughly and remove any seeds.
- Combine the lemons, water, honey, milk, and vanilla extract in a blender.
- Blend the ingredients until smooth.
- Using a fine mesh strainer over a glass jar, strain the mixture to remove any pulp or seeds.
- Serve the lemonade over ice, garnish with lemon slices, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried with a milk alternative? I was thinking coconut milk?
I haven’t but if I did, I would do coconut milk for the best flavor!
The lemon-honey combo in this drink sounds so refreshing and soothing! Trying this with whole milk + a splash of heavy cream would be extra lovely. I think this would be an even bigger hit with my family during summer if this was made into lemon popsicles like you suggested. So good!
How much milk do you use?
Hi! Updated and thank you for asking! 1/2 cup whole milk is what I used in this recipe.