Description
Indulge in a refreshing and decadent homemade creamy lemonade! This recipe uses fresh lemon juice, a simple syrup, and a touch of heavy cream for a velvety smooth twist on a classic summer drink.
Ingredients
Scale
- 1 ½ cups freshly squeezed lemon juice (from about 8–10 lemons)
- 1 ½ cups granulated sugar
- 6 cups cold water, plus more to adjust sweetness
- 1 cup heavy cream
- Lemon slices, for garnish (optional)
- Fresh mint sprigs, for garnish (optional)
- Ice cubes
Instructions
- Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and 1 ½ cups of the cold water.
- Heat and Stir: Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved. You should not see any sugar granules at the bottom of the pan. This usually takes about 3-5 minutes.
- Simmer Briefly: Once the sugar is dissolved, bring the mixture to a gentle simmer. Let it simmer for about 1 minute. This helps to further ensure the sugar is fully incorporated and creates a smoother syrup.
- Cool Completely: Remove the saucepan from the heat and let the simple syrup cool completely. This is crucial! Adding hot syrup to the lemon juice and cream can cause the cream to curdle. You can speed up the cooling process by transferring the syrup to a heat-safe bowl and placing it in the refrigerator for about 30 minutes.
- Juice the Lemons: If you haven’t already, juice your lemons. Aim for 1 ½ cups of fresh lemon juice. Freshly squeezed juice is essential for the best flavor. Bottled lemon juice simply won’t give you the same bright, zesty taste. I like to use a citrus juicer for efficiency, but you can also use a fork and some elbow grease! Be sure to remove any seeds or pulp for a smoother lemonade.
- Combine Lemon Juice and Syrup: In a large pitcher, combine the cooled simple syrup and the freshly squeezed lemon juice. Stir well to combine.
- Add Water: Add the remaining 4 ½ cups of cold water to the pitcher. Stir again to ensure everything is well mixed.
- Taste and Adjust: This is a crucial step! Taste the lemonade and adjust the sweetness and tartness to your liking. If it’s too tart, add a little more simple syrup (start with 1-2 tablespoons at a time). If it’s too sweet, add a little more water or lemon juice. Remember, you can always add more, but you can’t take it away!
- Chill: Cover the pitcher and refrigerate the lemonade for at least 30 minutes. This allows the flavors to meld together and the lemonade to become nice and cold. You can chill it for longer, even overnight, for an even more refreshing drink.
- Gently Stir in the Cream: Just before serving, gently stir in the heavy cream. Do not whisk or overmix, as this can cause the cream to become too thick. You want it to be evenly distributed throughout the lemonade, creating a beautiful, creamy swirl.
- Adjust Consistency (Optional): If you prefer a thinner lemonade, you can add a little more water at this point. Start with ¼ cup at a time, stirring gently after each addition, until you reach your desired consistency.
- Fill Glasses with Ice: Fill glasses with ice cubes. This will keep your lemonade nice and cold and refreshing.
- Pour Lemonade into Glasses: Pour the creamy lemonade into the prepared glasses.
- Garnish (Optional): Garnish with lemon slices and fresh mint sprigs, if desired. These add a pop of color and a hint of freshness. You can also add a dollop of whipped cream for an extra indulgent treat.
- Serve Immediately: Serve immediately and enjoy! Creamy lemonade is best enjoyed fresh, as the cream can separate slightly if it sits for too long.
Notes
- Use Different Sweeteners: Instead of granulated sugar, you can use honey, agave nectar, or maple syrup to make the simple syrup. Keep in mind that these sweeteners will slightly alter the flavor of the lemonade.
- Add Fruit Puree: For a fruity twist, add a cup of fruit puree (such as strawberry, raspberry, or peach) to the lemonade base. Be sure to strain the puree to remove any seeds or pulp.
- Make it Sparkling: Substitute some of the water with sparkling water or club soda for a fizzy lemonade.
- Infuse the Simple Syrup: Add herbs like rosemary, lavender, or thyme to the simple syrup while it’s simmering for a unique flavor infusion.
- Make it Vegan: Substitute the heavy cream with coconut cream or cashew cream for a vegan version. Be sure to use full-fat coconut cream for the best results.
- Adjust Lemon Juice: The amount of lemon juice can be adjusted based on the tartness of the lemons. Some lemons are naturally sweeter than others.
- Make a Large Batch: This recipe can easily be doubled or tripled for parties or gatherings. Just be sure to adjust the ingredients accordingly.
- Storage: While best served immediately, leftover creamy lemonade can be stored in the refrigerator for up to 24 hours. The cream may separate slightly, so be sure to stir well before serving.
- Lemonade is too tart: Add more simple syrup, 1-2 tablespoons at a time, until you reach your desired sweetness.
- Lemonade is too sweet: Add more lemon juice or water, a little at a time, until you balance the flavors.
- Cream curdles: This usually happens if the simple syrup is too hot when added to the lemon juice and cream. Make sure the simple syrup is completely cooled before combining it with the other ingredients. If it does curdle slightly, try whisking the lemonade vigorously to re-emulsify the cream.
- Lemonade is too thick: Add more water until you reach your desired consistency.
- Lemonade is too thin: This is less common, but if it happens, you can try adding a little more heavy cream or a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Heat the lemonade gently over low heat, stirring constantly, until it thickens slightly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes