1. Frosted Lemonade
1 cup freshly squeezed lemon juice (about 4–6 lemons)
½ cup sugar (adjust to taste)
2½ cups cold water
2–3 cups vanilla ice cream (softened a little)
Ice (optional, for thicker texture)
Instructions:
In a pitcher, whisk together lemon juice, sugar, and cold water until sugar dissolves.
Taste it — it should be strong and slightly tart (you want it flavorful enough to stand up to the ice cream).
In a blender, combine 1 cup of lemonade with 2–3 cups vanilla ice cream.
Blend until smooth and creamy.
Add a few ice cubes if you want it extra thick.
Pour into a tall glass and enjoy right away!
Quick version:
1 cup pre-made lemonade
2 cups vanilla ice cream
Blend and sip!
2. Colombian Coconut Limeade (Limonada de Coco)
Ingredients:
½ cup fresh lime juice (about 4-5 limes)
1 can coconut milk
¼ cup sweetened condensed milk or sugar (adjust to taste)
2 cups ice
½ cup cold water (optional, for desired consistency)
Lime slices and shredded coconut (for garnish, optional)
Instructions:
Blend – In a blender, combine lime juice, coconut milk, sweetened condensed milk (or sugar), and ice. Blend until smooth and frothy.
Adjust consistency – If too thick, add cold water and blend again.
Taste and adjust – Add more sugar or condensed milk if you prefer it sweeter.
Serve – Pour into glasses, garnish with lime slices and shredded coconut if desired, and enjoy immediately!
Variations:
– Coconut Water Version – Replace half the coconut milk with coconut water for a lighter drink.
– Frozen Limonada de Coco – Use frozen coconut milk cubes instead of ice for a thicker, frostier texture.
– Spiked Version – Add a shot of rum or coconut rum for a tropical cocktail twist.
3. Brazilian Limeade
4 juicy limes washed and scrubbed clean
6 cups water
1 cup (200g) granulated sugar
6 Tablespoons sweetened condensed milk
Wash limes thoroughly by, scrubbing the skin with hand or dish soap to remove any pesticides or wax. Slice off the ends of each lime, then cut them into 1/8ths.
In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices, then discarding the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes.
Stir the sweetened condensed milk into the limeade and serve with lots of ice and thin slices of lime for garnish. If the drink tastes bitter at all, you can add a little extra sweetened condensed milk or sugar as needed.
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