Whipped Frosted Lemonade – Mel’s Kitchen Cafe

This whipped frost lemonade is incredibly simple and very refreshing and delicious. Everything you need is four simple ingredients and a blender!

The final result is an super tasty frosty frozen drink, but you can easily add other fruits for flavor lemonade variations!

Ingredients for whipped frost lemonade

Seriously, this recipe could not be easier. As, do not blink or miss it.

Four simple ingredients for frost lemonade:

• Ice cubes: There is nothing elegant here: the regular ice cubes of the freezer will do the trick!
• Thick cream: This ingredient provides the “beaten” flavor and texture. We have also climbed half and half with good results.
• Lemon juice: The key is to use freshly squeezed lemon juice for the brightest and most fresh flavor. Do not rise in the bottled lemon juice.
• Sweetened condensate milk: This power of an ingredient provides an additional impulse of creaminess, as well as the sweetness necessary to balance the sour lemon juice.

I know it can be a bit annoying to open a can of sweetened condensed milk and not use everything, but leftovers can easily be stored in the refrigerator up to a week. Or simply make more frost lemonade!

Flavor variations

We have been doing this frozen lemonade in repetition. In doing so, we have discovered that it is deliciously adaptable to other fruit combinations.

How to make other flavors of frost lemonade: To make different flavor variations, replace 1/4 to 1/3 of ice with frozen fruit, such as frozen strawberries, raspberries, blueberries, worship and more.

We still have some persistent bags of precious shrubs in our freezer when choosing them last summer. I’ve been hoarding Safeguarding them, and after a lot of search of the soul, I decided to use a vavalable 1/2 cup in a version of this frightened lemonade. He will live as one of the best decisions I have made. Incredible!

{My 13 -year -old son would like to inform him that he often prepares this drink on his own (and he loves doing it when he has friends), and his favorite variation is to add frozen strawberries!}

Fast note about the blender

This mixture will cause much softer and easier in a high -power blender, such as a Ninja, Vitamix or Blendtec. Unfortunately, I have not tried to do it in a blender other than a vitamix, so I cannot answer because it will result with a blender with regular power.

If you don’t have a high -power blender, Start with less ice and gradually add depending on what the blender can handle.

This is such a fun summer drink! And because lemons and frozen fruit are available throughout the year, you can enjoy it every time you need a small refreshing recruitment.

It has become a favorite gift for us, and I can’t wait for you to try it! 🍋

Bleepd frost lemonade

Produce: 2 portions

Preparation time: 10 minutes minima

Total time: 10 minutes minima

• 2 Cups (around 377 gram) Ice cubes
• ½ cup (115 gram) thick or half and a half
• ½ cup (115 gram) Fresh lemon juice (approximately 3 lemons)
• ½ cup (160 gram) sweetened condensate milk
• Optional: whipped cream and lemon slice to cover and decorate

• Add ice cubes, thick cream (or half and half), lemon juice and condensed milk sweetened to a high power blender and mix until it is soft.

• The mixture will be thick, so it can help use manipulation so that the ingredients is completely mixed.

• Serve immediately.

Flavor variations: To make different flavor variations (such as strawberry lemonade, blueberry lemonade, etc.), replace 1/4 to 1/2 of ice with frozen fruit.
Consistency: Add additional ice, lemon juice or thick cream/half and a half to adjust the consistency, as you want.
Blender: This recipe will cause much softer and much easier in a high -power blender, such as Ninja, Vitamix or Blendtec. If you do not have a high -power blender, start with less ice and gradually add depending on what the blender can handle.

Course: Drink

Kitchen: American

Method: Without baking

Service: 1 service, Calories: 338Kcal, Carbohydrates: 48gram, Protein: 8gram, Fat: 14gram, Saturated fat: 8gram, Cholesterol: 47mg, Sodium: 144mg, Fiber: 0.2gram, Sugar: 46gram

Recipe source: Sent to me by a wonderful reader of a lifetime, Teresa C., who found the recipe in his local newspaper (The Hartford Courant)