Milk Lemonade Food

CREAMY LEMONADE

Steps:

• Fill a half-gallon (2-quart) pitcher halfway with crushed ice. Top with sliced lemons.
• In a medium bowl, combine the lemon juice, sweetened condensed milk, and sugar. Stir until the sugar dissolves.
• Pour the lemon juice mixture over the ice.
• Fill the pitcher with water and stir to combine. Serve immediately.

CREAMY LEMONADE

Steps:

• Add the lemon juice to a pitcher. Drizzle in the sweetened condensed milk and whisk to combine.
• Add the cold water and stir, then add the ice. Mix well.
• Serve with extra lemon slices, and mint leaves if desired.

FROZEN LEMONADE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

MILK LEMONADE

Steps:

• Squeeze the juice of the two Persian limes in the blender. Take one of the squeezed lime half (skin and all and throw it into the blender.
• For the standard lime, zest one lime half and squeeze juice for both halves and place juice in blender.
• Add water, milk and sugar to taste.
• Blend until all ingredients are well mixed.
• Pour in a glass filled with ice cubes and serve immediately.
• Note: you may also add fresh, chopped ginger root to the blender for milk and ginger lemonade.