There’s something incredibly nostalgic about homemade lemonade on a warm day.
But when I first discovered the blend of sweetened condensed milk with tangy lemon juice and fragrant mint, it changed the game completely.
This Mint Lemonade with Condensed Milk isn’t just thirst-quenching—it’s dreamy, creamy, and totally irresistible.
Why I Love This Recipe
This lemonade is unlike any I’ve ever had—tangy from the lemons, creamy from the condensed milk, and topped with a whisper of minty freshness.
It’s elegant enough for a garden brunch, yet comforting enough for everyday sipping.
What You’ll Need (Ingredient Highlights)
Lemon juice – Freshly squeezed is key for vibrant citrus flavor.
Sweetened condensed milk – Adds creamy texture and sweetness in one step.
Cold water – Helps dilute and balance the flavor.
Fresh mint leaves – Lightens and brightens each sip.
Ice cubes and lemon slices – For chilling and garnish.
Pro Tips Before You Start
Use ripe, juicy lemons—roll them on the counter before cutting to release more juice.
Strain the lemon juice for a smoother drink.
Muddle mint gently—don’t shred it or it may turn bitter.
Chill the lemonade before serving to let flavors meld beautifully.
How to Make Mint Lemonade with Condensed Milk
Step 1. Juice the Lemons
Squeeze about 4–6 lemons until you have 1 cup of juice.
Strain through a fine mesh sieve to remove seeds and pulp.
Step 2. Blend with Condensed Milk
In a large pitcher, whisk together the lemon juice and sweetened condensed milk until smooth and creamy.
Step 3. Add Cold Water
Gradually pour in the cold water, stirring constantly to ensure the mixture stays emulsified and evenly diluted.
Step 4. Infuse with Mint
Add the mint leaves to the pitcher.
Gently muddle them with a spoon to release essential oils and fresh aroma.
Step 5. Taste and Adjust
Give it a taste. If you like it sweeter, add a tablespoon or two more of condensed milk and stir again.
Step 6. Chill
Cover and refrigerate for at least 30 minutes.
This resting time helps the flavors combine perfectly.
Step 7. Serve and Garnish
Pour into ice-filled glasses.
Garnish with extra mint leaves and lemon slices. Refreshment, redefined!
What to Serve It With
This lemonade is perfect with summer salads, grilled chicken, spicy foods, or Mediterranean platters.
It also pairs beautifully with desserts like lemon bars or shortbread cookies.
Variations / Substitutions
Dairy-free option: Use coconut condensed milk for a tropical twist.
Sparkling version: Replace some water with sparkling water for bubbly fun.
Herb infusion: Try basil or rosemary in place of mint for a gourmet spin.
Frozen treat: Pour into popsicle molds for creamy lemonade pops!
Storage & Leftovers
Store leftovers in the fridge in an airtight pitcher for up to 2 days.
Stir before serving, as the ingredients may separate slightly.
For best taste, don’t add mint until just before serving if storing ahead.
FAQs
Can I make this ahead of time?
Yes! It actually tastes better after chilling for 30 minutes to an hour.
Can I use bottled lemon juice?
Fresh is highly recommended for best flavor, but bottled juice can work in a pinch.
Is condensed milk too sweet?
It adds sweetness and creaminess, but you can adjust the quantity to taste.
Can I skip the mint?
Yes, but it adds a refreshing balance to the creamy base.
Can I double the recipe for a crowd?
Absolutely! Just scale all ingredients proportionally.
How do I make it vegan?
Use a plant-based condensed milk like coconut or oat condensed milk.
Can I freeze it?
Yes! Freeze into cubes or popsicles for a frozen summer treat.
Final Thoughts
This Mint Lemonade with Condensed Milk is everything I crave in a summer drink—bright, silky, and filled with fresh garden vibes.
Once you try this twist, you might never go back to plain lemonade again!
Mint Lemonade with Sweetened Condensed Milk
Ingredients
- 1 cup freshly squeezed lemon juice from about 5–6 lemons
- 1 cup + 1 tbsp sweetened condensed milk
- 4½ cups cold water
- ⅔ cup fresh mint leaves plus extra for garnish
- Ice cubes
- Lemon slices for garnish (optional)
Instructions
- Juice the lemons and strain the juice to remove seeds and pulp for a smoother texture.
- In a large pitcher, whisk together lemon juice and sweetened condensed milk until fully blended and creamy.
- Slowly pour in the cold water while stirring, ensuring the mixture stays evenly combined.
- Add mint leaves and gently muddle them with the back of a spoon to release their natural oils.
- Taste and adjust sweetness, if needed, by adding a bit more condensed milk. Stir thoroughly.
- See full steps with tips & photos → https://wimpysdiner.net/refreshing-mint-lemonade/
Notes
- You can use a handheld citrus juicer for faster prep.
- For stronger mint flavor, muddle more leaves or infuse overnight.
