Milk Lemonade Recipes

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Steps:

• Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
• Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Steps:

• Remove ends from lemons and discard. Remove lemon peel with a knife; set aside. Quarter lemons; squeeze juice into a bowl. Remove and discard white membrane. , Place the peel and pulp in a blender; cover and process until coarsely chopped. Add peel mixture and sugar to lemon juice; mix well. Let stand for 30 minutes. , Stir in milk. Strain lemon mixture; add club soda and food coloring if desired. Serve immediately in sugar-rimmed glasses if desired.

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.