Forget boring lemonade. This is the drink that shows up to the party wearing shades and steals your blender. It’s citrusy, creamy, icy, and ridiculously refreshing—the kind of slush that makes your AC feel insecure.

If you’ve never blended whole limes with sweetened condensed milk, prepare to question your life choices. Five ingredients, one blender, and a chill so good it’s borderline criminal.

Why This Recipe Works

This frozen Brazilian lemonade slush uses whole limes for bright, intense flavor—peel, pith, everything—balanced by the silky sweetness of condensed milk. The ice turns it into a frosty, spoonable treat that’s halfway between a dessert and a drink.

A pinch of salt sharpens the citrus and cuts bitterness, so every sip pops. The result? A bold, creamy slush that refreshes like lemonade but feels like a tropical milkshake.

Frozen Brazilian Lemonade Slush: Tangy, Creamy, Summer-Crushing Bliss

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Ingredients

4 small limes (thin-skinned if possible), scrubbed
1/2 cup sweetened condensed milk
1/4 cup granulated sugar (adjust to taste)
3 cups cold water
4 cups ice cubes
1/8 teaspoon fine sea salt
Optional: 1 teaspoon vanilla extract or 1/4 cup coconut milk for a tropical twist
Garnish: lime wheels, mint, or a pinch of lime zest

Step-by-Step Instructions

Prep the limes: Wash thoroughly, then trim both ends. Quarter each lime. If your limes are thick–skinned or very bitter, scoop out some pith—this reduces bitterness without losing that zing.
First blend: Add limes, cold water, sugar, and salt to the blender. Pulse 6–8 times until the liquid turns cloudy and the peel is broken into small bits.
Strain: Pour through a fine–mesh sieve into a large pitcher, pressing gently to extract liquid. Discard solids. You want smooth citrus essence, not rind confetti.
Second blend for slush: Pour the strained liquid back into the blender. Add sweetened condensed milk and ice. Blend on high until thick, frosty, and creamy, 25–45 seconds depending on your blender.
Taste and tweak: Need more sweetness? Add a splash more condensed milk. Too thick? Add a bit of water. Too thin? More ice and a quick blitz.
Serve immediately: Divide between chilled glasses. Garnish with lime wheels or mint. Snap a pic. Pretend you’re on a beach. Hydration, but make it glamorous.

Preservation Guide

Short-term: Keep in the fridge up to 24 hours after step 3 (strained base). When ready to serve, blend with condensed milk and ice fresh for best texture.
Freezer: Freeze the finished slush in a shallow container up to 1 month.
Scrape with a fork for granita-style flakes, then re-blend with a splash of water or milk to restore creaminess.
Ice cubes hack: Freeze the strained lime base in ice cube trays. Blend the cubes with condensed milk for instant slush any time.
Avoid separation: If it separates in the fridge, just re-blend with a handful of fresh ice. No drama.

Why This is Good for You

Citrus brings antioxidants and vitamin C, which your immune system actually appreciates.

Lime peel contains flavonoids that may support heart health and help fight inflammation. You also get hydration from water and ice, which is clutch on hot days. Is it dessert-level sweet?

Sure—but compared to milkshakes, this is a lighter, brighter win.

Nutrition Stats

Calories: ~230–260 per serving
Carbohydrates: ~38–42 g
Sugars: ~34–38 g
Fat: ~5–7 g
Protein: ~4–5 g
Vitamin C: ~35–50% DV
Sodium: ~120–160 mg

Note: Values vary with lime size, condensed milk brand, and added sugar adjustments.

Common Mistakes to Avoid

Over-blending the whole limes: If you liquefy the peel too long, bitterness spikes. Pulse briefly, then strain.
Skipping the strain: Don’t. You’ll end up chewing rind.
Not the vibe.
Warm water or ice: Use everything cold. Warmth melts the slush and dulls flavor.
Too much condensed milk: It’s tempting, but overpowering sweetness can bury the lime. Balance is king.
Old, thick-skinned limes: Fresh, thin-skinned limes taste brighter and less bitter.
Choose heavy, glossy ones.

Optional Substitutions

Dairy-free: Swap condensed milk for sweetened coconut condensed milk or blend 1/3 cup coconut cream + 1/3 cup agave.
Low-sugar: Use 2–3 tablespoons condensed milk + 2–3 tablespoons erythritol or allulose. Taste and adjust.
Herbal twist: Add a handful of fresh mint or basil to the second blend. Green, but make it classy.
Tropical: Replace 1 cup water with chilled coconut water; add 1/4 cup pineapple juice for vacation-mode energy.
Boozy: For adults only, 1–1.5 oz cachaça, vodka, or white rum per serving.
Alcohol melts slush faster—add extra ice.
Vanilla cream: 1 teaspoon vanilla for a creamsicle vibe without the orange drama.

FAQ

Do I need to peel the limes?

No. Blend the whole lime briefly, then strain. The peel adds intense aroma and a slight bitterness that balances the sweetness.

If your limes are very thick-skinned, trim some pith to mellow it out.

Can I make this ahead?

Yes—make the strained lime base ahead and chill up to 24 hours. Blend with condensed milk and ice right before serving for peak slush texture.

What if I don’t have sweetened condensed milk?

Use 1/2 cup evaporated milk plus 1/4–1/3 cup sugar or syrup, or go dairy-free with coconut cream and agave. Adjust to taste—sweetness is your throttle.

Why is my slush bitter?

You likely over-blended the peels or used old, thick-skinned limes.

Next time, pulse fewer times, strain thoroughly, and choose fresh, thin-skinned limes. A tiny pinch more salt can also help.

Can I use lemons instead of limes?

Technically yes, but the flavor shifts. The classic Brazilian profile relies on lime oils.

If you try lemons, consider adding a touch more vanilla to round the brightness.

Will a food processor work?

For the first blend, yes. For the slush stage, a high-speed blender is best. If your machine struggles, crush the ice slightly beforehand or reduce the amount and blend in batches.

To Sum It Up

Frozen Brazilian Lemonade Slush is the bold, creamy, ice-cold upgrade your summer has been begging for.

Whole limes provide punch, condensed milk delivers velvet, and ice locks in frosty satisfaction. It’s fast, flexible, and dangerously drinkable—equal parts refreshment and treat.

Make a batch, tweak it to your taste, and watch it disappear faster than your willpower around dessert, IMO.

Frozen Brazilian Lemonade Slush Recipe

Why This Recipe Works