Creamy Lemonade Drink (Print Version)

A tangy-sweet lemon beverage with a velvety cream layer, ideal for a refreshing summer drink.

# What You’ll Need:

→ 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

# How to Make It:

01 - In a large pitcher, whisk together the lemon juice and sugar until the sugar is fully dissolved.
02 - Stir in the cold water to combine evenly.
03 - Pour the heavy cream into the mixture and whisk until smooth and creamy.
04 - Taste and add more sugar if a sweeter flavor is preferred.
05 - Fill glasses with ice cubes and pour the creamy lemonade over them.
06 - Add lemon slices and fresh mint leaves as garnish if desired, then serve immediately.

# Additional Tips::

01 -
  • The tangy-sweet balance hits different when cream softens the acidity into something silky and indulgent.
  • Takes barely 10 minutes but tastes like you fussed over it in the kitchen all morning.
  • Simple enough for weeknight sipping, elegant enough to pour for guests without apology.
02 -
  • Don't skip the sugar-dissolving step—granules floating around in cream look strange and taste grainy, so really commit to that whisking.
  • Keep the cream cold until the last second; warm cream will curdle slightly if your lemon juice is very acidic and you're not careful.
03 -
  • Squeeze your lemons at room temperature and then chill the juice afterward—you'll get more juice and a brighter flavor than if you work with cold fruit straight from the fridge.
  • A tiny pinch of salt in the lemon base rounds out the flavor and makes everything taste more intentional, a trick that feels small but changes everything.
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