Lemonade with Orange Blossom Water and Milk

Introduction

Boiling sliced lemon with sugar gives you a quick citrus base, and the 4 tbsp orange blossom water changes the drink from standard lemonade to something more layered. The 3 tbsp milk softens the acidity, so you get a chilled pitcher that works for a make-ahead drink at lunch, brunch, or a warm afternoon.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6

Ingredients

• 5-6 lemons
• 3 tbsp milk
• 4 tbsp orange blossom water
• 150 g white granulated sugar
• 1.5 L water
• Ice cubes (optional)
• Mint (optional)
• Slices of lemon (optional)

Instructions

1. Zest one lemon, stop before reaching the white part of the lemon and reserve for later.
2. Slice one lemon and reserve for later.
3. Press the rest of the lemons to obtain lemon juice and reserve for later.
4. Pour half a litre of water into a saucepan, add the lemon slices and sugar, and let it boil on medium heat. Turn off the heat and let it cool down completely.
5. In a jug, add water, lemon zest, orange blossom water, milk, and lemon juice. Mix well.
6. Add your mixture into a clean bottle, add the remaining water and cooled down lemon juice from the saucepan. Close the bottle and shake well.
7. Transfer the drink to a pitcher, and let it cool in the fridge.

Variations

• Use 5 lemons if they are large and juicy, or 6 lemons if they are small. That changes the final balance from milder to more tart without changing the method.
• Reduce the 150 g white granulated sugar to 100–120 g if you want a sharper lemonade. The floral note from the orange blossom water will read more clearly when the drink is less sweet.
• Omit the 3 tbsp milk if you want a dairy-free version. The lemonade will taste brighter and a little more pointed, with less of the rounded finish.
• Add the Ice cubes directly to the pitcher only if you plan to serve the drink right away. It chills faster but dilutes the lemonade as it sits.
• Use the Mint and Slices of lemon as garnish for serving rather than storing them in the pitcher. You get a fresher look and cleaner flavor, with less bitterness over time.

Tips for Success

• When you zest one lemon, stop at the yellow peel. The white pith will make the drink noticeably more bitter.
• Let the saucepan mixture cool completely before combining it with the milk. Hot syrup can make the milk separate more aggressively.
• Use a bottle with a little empty space at the top before you shake. The zest needs room to move so it distributes evenly.
• Chill the pitcher fully before serving. The orange blossom water tastes more balanced once the drink is cold.
• Shake or stir before pouring if the drink has been sitting. The lemon zest naturally settles.

Storage and Reheating

Store the lemonade in a sealed bottle or covered pitcher in the fridge for up to 3 days. Glass works well because it does not hold citrus odors, but any clean airtight container is fine.

Freezing is not recommended. The milk and citrus can separate, and the texture is not as smooth after thawing.

This drink is meant to be served cold, not reheated. If it has been in the fridge for a while, shake or stir it well before serving, then pour over fresh ice if you want it colder.

FAQ

Why is there milk in this lemonade?

The small amount of milk softens the sharp edge of the lemon and gives the drink a rounder texture. A little separation is normal, so you should shake or stir before serving.

Can you skip the orange blossom water?

Yes. You will still get a good lemonade, but it will taste more direct and citrus-heavy without the floral note.

Do you need 5 or 6 lemons?

Use 5 if they are large and juicy, and use 6 if they are small or not giving much juice. You want enough lemon juice to balance 150 g sugar and 1.5 L water.

Can you make this dairy-free?

Yes, you can leave out the 3 tbsp milk. The final drink will be slightly sharper and less rounded, but the recipe still works.