Creamy Lemonade: Pressure Cooker Style
This simple creamy lemonade uses a pressure cooker to perfectly blend fresh lemon juice and sweetened condensed milk into a refreshing, smooth drink ready in minutes.
Equipment
- 1 Pressure cooker
- 1 Pitcher clear preferred for serving
Ingredients
Main Ingredients
- 1 ¼ cup fresh lemon juice about 5 to 6 large lemons
- 5 cups water room temperature
- 1 can sweetened condensed milk 14 ounce can
- a few cups ice for chilling
- fresh lemon slices optional, for garnish
- fresh mint leaves optional
- simple syrup optional, for added sweetness
- 1 pinch salt to balance tartness
Instructions
Instructions
- Squeeze lemons until you get 1 ¼ cups of fresh juice. Strain to remove seeds if desired.
- In a pitcher, combine lemon juice and 5 cups of room temperature water. Stir gently.
- Add sweetened condensed milk slowly while stirring to avoid lumps.
- Pour mixture into pressure cooker pot. Cook on low pressure for 5 minutes then quick release. Serve over ice and garnish if desired.
Notes
You can add mint or lemon slices after cooking for extra freshness. Store leftovers in the fridge for up to 3 days. Stir well before serving again.