Cook and Scale
Limonada Suíça (Brazilian Creamy Limeade)
2 servings · 10 min total
Whole limes blitzed skin-on with iced water, strained and softened with condensed milk into a creamy, faintly bitter limeade — Brazil's answer to a hot afternoon.
Ingredients
- 2 lime, scrubbed well
- 5 dl water, ice cold
- 3 tbsp sweetened condensed milk
- 2 tbsp white sugar
- 1 pinch salt
- 8 ice cube
- 1 lime, cut into thin wheels
- 2 tbsp fresh mint, leaves picked
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cut the limes into wedges — Scrub the limes under cold running water, trim a thin slice off each end and cut them into eight wedges. Leave the skin on — the perfume of the drink lives in the zest.
- 2.
Blitz briefly with sugar — Put the lime wedges, the ice-cold water and the sugar in a blender and blitz on high for no more than ten seconds. Any longer and the pith releases its bitterness into the drink.
- 3.
Strain out the skins — Strain straight away through a fine sieve into a jug, pressing the pulp only lightly with the back of a spoon. Discard the skins.
- 4.
Whisk in the condensed milk — Whisk in the condensed milk and the pinch of salt until the limeade turns opaque and pale green with a foamy collar. The salt is what makes the lime taste bright rather than merely sour; taste and add a little more sugar if the limes were sharp.
- 5.
Chill and pour over ice — Chill the jug for 10 minutes so the drink is properly cold, then fill two tall glasses with ice cubes and pour it over. Slip a wheel of lime and a few mint leaves into each glass and serve immediately, before the froth falls.