Dessert First – Extraordinary Polar Ice Lemonade

Some calendars declare August as “Eat Dessert First Month.” Well since it is also the Coast Guard’s Birthday Month, we can’t let this opportunity pass us by! Each Tuesday during the month of August, our very own Coast Guard food service specialists will share some of their favorite dessert recipes so you can have dessert first!

Coast Guard food service specialists serve in approximately 370 units worldwide. They keep the Coast Guard fleet ready and able to perform the service’s missions. Dessert is always a morale booster, as well as being an important part of special events like a Change of Command.

This next recipe makes a refreshing sipping dessert on a hot August afternoon!

Extraordinary Polar Ice Lemonade by FS2 Ethan Sanders. Photo credit ENS Brian Hagerty.

Extraordinary Polar Ice Lemonade by FS2 Ethan Sanders. Photo credit ENS Brian Hagerty.

 Extraordinary Polar Ice Lemonade
Made by Petty Officer Second Class Ethan Sanders
Food Service Specialist aboard Coast Guard Cutter Healy

Coast Guard Cutter Healy has been underway for Arctic West Summer (AWS) 2016 and there was plenty of ice to inspire this recipe.

“This is to certify that the crew of CGC HEALY has served 21 days above 66° 33’ North Latitude in support of Polar Research, between  July 7, 2016 and July 28, 2016, and is hereby awarded the Coast Guard Arctic Service Medal,” claimed the ship’s Executive Officer, Cmdr. William Woityra.

You can follow the Healy here.


  • blender
  • zester
  • whisk
  • 1 quart stove pot
  • can opener
  • gallon container (to mix everything together)
  • fine mesh strainer
  • rubber spatula



  • 1 ¾ cups sugar
  • 8 cups water
  • 6-8 lemons (size might vary, but should yield 1½ cups lemon juice)
  • 2 oz sweet condensed milk
  • ice (enough to full each glass)


STEP 1: In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

STEP 2: Wash lemons thoroughly. Cut off the ends and peel off the outer skin layer. Place lemons in a blender and liquify for 10-30 seconds.

STEP 3: Strain the blended lemon mixture through a fine mesh strainer into the gallon container to remove rinds and pulp. You might need the rubber spatula to coax the liquid into going thru the strainer. This should yield 1½ cup lemon juice.

STEP 4: In your container, stir together the chilled syrup (from step 1), lemon juice (from step 3), add the sweetened condensed milk and remaining 7 cups water.

STEP 5: Time to get the glasses full of ice because it is time to pour the lemonade mixture into the glasses and serve chilled.

STEP 6: Enjoy!


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