Frosted Lemonade (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Squeeze fresh lemons to yield 1¼ cups juice, straining out seeds and pulp. Reserve lemon rinds to zest.
2. 2Combine granulated sugar with 1 cup of the cold water in a large pitcher. Stir vigorously until sugar dissolves completely, about 2-3 minutes.
3. 3Pour in the fresh lemon juice, remaining 4 cups cold water, and pinch of salt. Mix thoroughly.
4. 4Add sweetened condensed milk to the lemonade base, whisking until fully incorporated and mixture appears smooth and creamy, about 1 minute.
5. 5Stir in 1 tablespoon lemon zest. Cover pitcher and refrigerate until thoroughly chilled, at least 1 hour or up to 4 hours for best results.
6. 6Chill a mixing bowl and whisk attachment in freezer for 10 minutes before whipping cream.
7. 7Pour cold heavy whipping cream into the chilled bowl. Beat on medium speed until cream begins to thicken, about 1 minute.
8. 8Add powdered sugar and vanilla extract. Increase speed to high and whip until stiff peaks form, about 2-3 minutes. Cream should hold its shape when whisk is lifted.
9. 9Fill tall serving glasses three-quarters full with the chilled lemonade mixture. Add a few ice cubes to each glass if desired for extra frostiness.
10. 10Dollop or pipe generous amounts of whipped cream on top of each serving, creating a peaked mound. The cream should sit prominently above the glass rim.
11. 11Garnish each glass with a sprinkle of fresh lemon zest on the whipped cream topping for restaurant-style presentation.
12. 12Serve immediately with a straw and long spoon so guests can enjoy the layered experience of creamy topping and tangy lemonade base.