Start by juicing your lemons. I like to use about 5 or 6 medium-sized lemons to get a cup of fresh juice. It’s essential to strain the juice to remove any seeds or pulp, ensuring a smooth final result. Fresh lemon juice is key here because its vibrant, tangy flavor makes all the difference compared to store-bought.

Pour your freshly squeezed lemon juice into a pitcher. Slowly drizzle in the condensed milk while whisking the mixture. Using a whisk really helps the milk blend smoothly with the juice, creating a creamy base. It might look slightly separated at first, but keep whisking, and you’ll see it all come together like magic.

Next, pour in 3 cups of cold water to dilute the lemon-milk mixture to the perfect consistency. Stir everything well with a long spoon to ensure the flavors combine. You can adjust the amount of water depending on how concentrated or mild you want the lemonade to taste.

Toss in the ice cubes to chill your lemonade to an ideal refreshing temperature. I like to add plenty of ice directly to the pitcher for that satisfying coldness in every glass. At this point, you can also taste the lemonade and adjust sweetness if needed by adding a little extra condensed milk.

Pour your creamy lemonade into glasses, garnish with thin lemon slices or mint leaves if desired, and serve immediately. It’s an incredible treat, especially on a hot day. The creamy texture paired with zesty lemon makes each sip utterly satisfying.