This is one of our preferred treats that appears to go consummately with all the fixings. Obviously it's a fabulous beverage to appreciate throughout the late spring when the days are long and hot, but at the same time it's incredible in the winter when limes are in season and at their succulent best!
I originally attempted this Brazilian lemonade formula subsequent to seeing it on Our Best Bites, who posted about it route in 2010, and we've been making it from that point onward. It's sweet-tart, tart, and somewhat velvety gratitude to the expansion of some improved consolidated milk.
On the off chance that you have ever eaten at one of numerous prevalent Brazilian steakhouses like Tucanos or Fogo de chao, you may have gotten an opportunity to attempt this brilliantly sweet-tart Brazilian Lemonade. Serve it with nearly anything, yet on the off chance that you are doing a Brazilian-themed feast, it's particularly heavenly with Brazilian dark beans and Brazilian white rice.
- 4 juicy limes, washed and scrubbed clean
- 6 cups water
- 1 cup sugar
- 6 tablespoons sweetened condensed milk
INSTRUCTIONS
- Wash limes thoroughly by, scrubbing the skin with hand or dish soap to remove any pesticides or wax. Slice off the ends of each lime, then cut them into 1/8ths.
- In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices, then discarding the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes.
- Stir the sweetened condensed milk into the limeade and serve with lots of ice and thin slices of lime for garnish. If the drink tastes bitter at all, you can add a little extra sweetened condensed milk or sugar as needed.
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