German lemonade uses sparkling water and real lemon juice—American versions with still water didn't exist until 1870s.
German Lemonade
Dive into the delightful world of German Lemonade, a creamy, thirst-quenching treat that’s a breeze to whip up! With zesty lemon juice, smooth cream, and a hint of sweetness, this drink is your go-to for beating the summer heat. Sip on this refreshing concoction and let the sunshine in!
Prep
15
min
Cook
0
min
Serves
4
people
Level
easy
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 manga inteira, descascada e cortada em pedaços
🥛Dairy & Eggs(1)
- 1 lata ou caixinha de Leite Condensado MOÇA® (395 g)
📦Other(2)
- 400 ml de água gelada (13.5 fl oz)
- 4 limões médios
👨🍳 Instructions
- 1
Wash the lemons well, cut off the ends, and cut them in half. Remove the white part to avoid bitterness in the lemonade.
- 2
In a blender, place the lemon pieces and cold water. Blend for about 5 minutes until the ingredients are well crushed.
- 3
Strain the mixture to remove peels and pulp, leaving a smooth liquid.
- 4
Return the strained liquid to the blender, add the chopped mango and the sweetened condensed milk. Blend until the drink is smooth, creamy, and has the perfect texture.
- 5
Taste and adjust the sweetness with more sweetened condensed milk if desired. Serve in tall glasses with ice and garnish with a lemon slice on the rim for a special touch.
💡 Pro Tips
- ✓Remove ALL white pith from lemon halves using a sharp paring knife, as even 2-3mm of pith contains limonin compounds that turn increasingly bitter when blended for 5 minutes.technique2-3mm pith removal
- ✓Use ice-cold water (35-40°F) when blending lemons because cold temperature prevents the release of bitter oils from the peel during the 5-minute blend cycle.ingredient35-40°F
- ✓Strain through a fine-mesh sieve (100-120 mesh) twice to achieve the smooth texture required, as lemon pulp particles larger than 0.5mm will create grittiness in the final drink.equipment100-120 mesh
- ✓Add mango in the second blend to prevent oxidation and maintain vibrant color, as mango's ascorbic acid content (36mg/100g) degrades rapidly when exposed to extended blending.timing36mg/100g ascorbic acid
- ✓Use a 3:1 ratio of strained lemon liquid to sweetened condensed milk as your starting point, since condensed milk's 55% sugar content provides both sweetness and the creamy mouthfeel characteristic of German lemonade.ingredient3:1 ratio, 55% sugar content
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
easy
Share this recipe
German lemonade uses sparkling water and real lemon juice—American versions with still water didn't exist until 1870s.
German Lemonade
Dive into the delightful world of German Lemonade, a creamy, thirst-quenching treat that’s a breeze to whip up! With zesty lemon juice, smooth cream, and a hint of sweetness, this drink is your go-to for beating the summer heat. Sip on this refreshing concoction and let the sunshine in!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 manga inteira, descascada e cortada em pedaços
🥛Dairy & Eggs(1)
- 1 lata ou caixinha de Leite Condensado MOÇA® (395 g)
📦Other(2)
- 400 ml de água gelada (13.5 fl oz)
- 4 limões médios
👨🍳 Instructions
- 1
Wash the lemons well, cut off the ends, and cut them in half. Remove the white part to avoid bitterness in the lemonade.
- 2
In a blender, place the lemon pieces and cold water. Blend for about 5 minutes until the ingredients are well crushed.
- 3
Strain the mixture to remove peels and pulp, leaving a smooth liquid.
- 4
Return the strained liquid to the blender, add the chopped mango and the sweetened condensed milk. Blend until the drink is smooth, creamy, and has the perfect texture.
- 5
Taste and adjust the sweetness with more sweetened condensed milk if desired. Serve in tall glasses with ice and garnish with a lemon slice on the rim for a special touch.
💡 Pro Tips
- ✓Remove ALL white pith from lemon halves using a sharp paring knife, as even 2-3mm of pith contains limonin compounds that turn increasingly bitter when blended for 5 minutes.technique2-3mm pith removal
- ✓Use ice-cold water (35-40°F) when blending lemons because cold temperature prevents the release of bitter oils from the peel during the 5-minute blend cycle.ingredient35-40°F
- ✓Strain through a fine-mesh sieve (100-120 mesh) twice to achieve the smooth texture required, as lemon pulp particles larger than 0.5mm will create grittiness in the final drink.equipment100-120 mesh
- ✓Add mango in the second blend to prevent oxidation and maintain vibrant color, as mango's ascorbic acid content (36mg/100g) degrades rapidly when exposed to extended blending.timing36mg/100g ascorbic acid
- ✓Use a 3:1 ratio of strained lemon liquid to sweetened condensed milk as your starting point, since condensed milk's 55% sugar content provides both sweetness and the creamy mouthfeel characteristic of German lemonade.ingredient3:1 ratio, 55% sugar content