On a hot summer day, there’s nothing more refreshing than a tall glass of Creamy Brazilian Lemonade. This unique and slightly tangy drink instantly takes me back to sunny afternoons in my aunt’s kitchen, where she would blend fresh limes with sweetened condensed milk to create this frothy, tropical treat. The kitchen would fill with the bright, zesty scent of limes, and I remember the first sip always brought a smile to my face. It’s unlike any other lemonade — creamy, citrusy, and just sweet enough to satisfy without overwhelming.

Perfect for backyard BBQs, family get-togethers, pool parties, or when you just want something different from your usual drink routine, this Creamy Brazilian Lemonade is a crowd-pleaser. It looks fancy, tastes incredible, and takes just minutes to make with a blender! It’s also a conversation starter — everyone’s curious when they see condensed milk going into a lemonade.

Why You’ll Love Creamy Brazilian Lemonade

Quick and easy — takes less than 10 minutes from start to finish!
Unique flavor — tangy limes paired with rich, creamy sweetness that’s surprisingly refreshing.
Naturally refreshing — ideal for hot climates, tropical-themed parties, or just cooling down after yard work.
Kid-approved — sweet and creamy, without being overly tart.
Dairy-free option — works beautifully with coconut condensed milk.
No juicing required — blend whole limes for a bold, full-bodied citrus flavor.
Great for entertaining — simple to scale up for a crowd.
Fun to customize — add herbs, fruits, or flavored syrups for a creative twist.

Ingredients You’ll Need

4–5 fresh limes (thin-skinned Persian or Tahiti limes) — wash thoroughly and choose limes that feel heavy for their size.
⅓ cup sugar — adjust to taste; start with less if your limes are sweeter.
4 cups cold water — filtered water gives the cleanest taste.
½ cup sweetened condensed milk — or use coconut condensed milk for a dairy-free version; this adds richness and balances the tartness.
Ice cubes — essential for that frosty finish.
Mint leaves — optional, but they add a lovely aroma and a pop of color.

Step-by-Step Instructions

Wash the limes thoroughly under warm water to remove any wax or residue since you’ll be blending the skins.
Cut each lime into quarters and remove any visible seeds to reduce bitterness.
In a high-speed blender, add 2 cups of cold water, the quartered limes, and sugar.
Pulse 3–5 times, just until the lime rinds are broken down. Avoid over-blending, as this can make the drink bitter.
Strain the mixture using a fine mesh sieve or cheesecloth into a large pitcher. Press down on the solids to extract every bit of juice.
Stir in the remaining 2 cups of cold water and the sweetened condensed milk. Mix until fully combined and creamy.
Taste and adjust — add more sugar or condensed milk if needed.
Serve immediately over ice, garnished with mint leaves or lime slices for presentation.

Serving and Storage Tips

Serve chilled and fresh — this lemonade is best enjoyed right after it’s made.
For a fancier presentation, serve in mason jars or cocktail glasses with a sugared rim.
Add crushed ice directly into the blender for a frozen version.
If making ahead, blend and strain the lime-sugar mixture, but wait to add the condensed milk until just before serving.
Avoid storing for long — the longer it sits, the more likely the lime oils from the peel will become bitter.

Helpful Notes

Use thin-skinned limes for a less bitter flavor and smoother texture.
If you're unsure about the sweetness, start with ¼ cup sugar and taste after blending.
For added flair, add a splash of coconut milk, vanilla extract, or fresh basil to the mix.
Want a spiked version? Add a shot of rum or cachaça to each glass for an adult twist.
Double or triple the recipe for parties — just work in blender-sized batches.
For an ultra-smooth version, strain the final mix again before serving.

Frequently Asked Questions

Can I use bottled lime juice?
No — this recipe relies on the essential oils from the fresh lime peel for authentic flavor and aroma.
How can I make this dairy-free?
Use coconut condensed milk. It adds sweetness and a tropical flavor that pairs beautifully with lime.
Why did my lemonade turn bitter?
It was likely over-blended. Pulse just enough to break down the limes without pulverizing the peels.
Can I make this ahead of time?
Yes, but only the lime base. Add condensed milk just before serving to preserve the creamy freshness.
Is it really a lemonade if it uses limes?
In Brazil, limes are referred to as "limões," which translates to lemons in Portuguese. So yes — it's a traditional lime-based lemonade!
What if I don’t have a high-speed blender?
You can juice the limes and mix the juice with water, sugar, and condensed milk. It won’t be quite the same, but still delicious.

Final Thoughts

Creamy Brazilian Lemonade is a fun and refreshing twist on a classic drink that’s sure to impress friends and family. With its unique combination of tangy citrus and creamy sweetness, it’s a tropical treat that’s hard to resist. Whether you're lounging by the pool, hosting a cookout, or simply craving something new, this drink delivers on flavor and presentation. Try it once, and it just might become your go-to summer beverage. Don’t forget to tag me when you make it — I’d love to see your frothy, limey creations. Cheers to sipping sunshine in a glass!

Creamy Brazilian Lemonade

Emily Parker

This frothy and tangy Creamy Brazilian Lemonade is made by blending fresh limes with sugar and sweetened condensed milk. It's a refreshing tropical drink perfect for warm weather and festive gatherings.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings 6

Calories 180 kcal

Ingredients

4 –5 fresh limes thin-skinned, Persian or Tahiti variety, washed and quartered
⅓ cup sugar adjust to taste
4 cups cold water divided
½ cup sweetened condensed milk or coconut condensed milk for dairy-free
Ice cubes for serving
Fresh mint leaves optional, for garnish

Instructions

Wash limes thoroughly and cut into quarters, removing visible seeds.
In a blender, add 2 cups of cold water, lime quarters, and sugar.
Pulse 3–5 times just until the limes are broken up.
Strain the mixture through a fine mesh sieve into a pitcher.
Stir in the remaining 2 cups cold water and the condensed milk until smooth.
Serve immediately over ice with optional mint garnish.

Notes

Avoid over-blending to prevent bitterness.
Use coconut condensed milk for a dairy-free option.
Best served fresh; do not store for more than a few hours.
For a frozen version, blend with crushed ice.
Optional: Add vanilla extract or a splash of rum for a creative twist.