The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Creamy Lemonade 

Blaise Doubman

I usually do not fall into internet trends but this one grabbed a hold of me for several reasons. For one, I love anything and everything lemon. For two, I also love a good old-fashioned lemon shake-up, which is what this really reminded me of, minus the sweetened condensed milk of course. I had all of the ingredients already in my pantry, so I thought, why not? Some friends and family members of mine made it and I have to say, some liked it and others did not. Me? At first, it was a little jarring. It reminded me of baby food. Then, the more I drank, the better I liked it. Before it was said and done I strained mine into a glass with ice and I really enjoyed it. 

When making this, make sure and follow the recipe exactly. If you get too much lemon, the drink will just turn too sour and if you get too much white granulated sugar and sweetened condensed milk, it will turn the drink too sweet. What I have here is the perfect ratio of what I think it took to make the perfect creamy lemonade. You can substitute limes for this recipe to make the viral “Brazilian Lemonade” but I tried it and did not really care for it. And that is saying a lot because I love limes! 

Creamy Lemonade 

8 lemons

1 cup white granulated sugar

1 can sweetened condensed milk

4 cups water

8 cups ice

Start by slicing the lemons into several smaller pieces and putting them equally into 4 large plastic cups. What you want here is 2 whole lemons per cup but cubed up into smaller pieces. 

Add in 1/4 cup white granulated sugar to each cup.

Using the end of a wooden spoon, muddle the lemons and white granulated sugar together until mashed and all the liquid has been expelled from the lemon pieces.

Divide the can of sweetened condensed milk between the 4 large plastic cups. 

Add 1 cup of water into each, followed by 2 cups of ice.

Put the lid on and shake heavily for about a minute.

Drink and enjoy!

You can also go to the extra step of straining this mixture into a glass with ice, where you will lose the lemon pieces, seeds, etc. 

Ask and Answer: Sandra A. from New Castle is a frequent writer to me and she wondered if I had a recipe for cake mix cookies. I sure do! On my website I have a recipe for traditional cake mix cookies, as well as a recipe for the updated version. Both are just as equally delicious!