Lime Lemonade Recipe 455 Food

BRAZILIAN LIMEADE RECIPE (BRAZILIAN LEMONADE)

Steps:

• Choose limes that have a thin skin. They should be smooth and easier to squeeze than limes with a thick rind. You will be that weirdo squeezing all the limes at the grocery store. Embrace it.
• Chop all 5 limes into small 1 inch chunks, see photos.
• Add 2 cups ice water to a blender. You can leave in a few ice cubes if you want, 5-8 is fine. Not too many, you want to make sure you have enough liquid.
• Add the chopped limes to the blender. Blend in pulses for no more than a total of 15 seconds. Do not over blend; your limeade will get bitter from the lime piths!
• Set a strainer over a large glass measuring cup, or over a bowl with a spout.* Pour the mixture through the strainer. Use a rubber spatula or your hands to press the blended limes as much as possible to get out as much liquid as you can.
• Pour the strained liquid back into the blender. Add a scant 2/3 cup sweetened condensed milk to the blender. (This is 10 tablespoons, or you could measure it at 1/2 cup plus 2 tablespoons.)
• Blend again until it is nice and frothy.
• Serve immediately over a glass that is FULL of ice. It's very important to serve Brazilian Lemonade cold!
• IMPORTANT! You must serve this drink IMMEDIATELY! Even waiting 20-30 minutes will not do. The longer it sits, the more bitter it will become. This is because there is lime pith (the white stuff in between the flesh of the lime and the rind) in the drink, and the bitterness of the pith takes over the sweetness the longer it sits. It's super tasty served right away; not overly bitter at all. See notes for a Make Ahead Brazilian limeade recipe.
• This recipe makes about 3 cups. Don't save leftovers. Don't freeze leftovers. Live in the moment! CHUG CHUG CHUG!!!!

QUICK LEMONADE OR LIMEADE

Steps:

• Combine sugar, lemon or lime juice, & water.
• Stir to dissolve sugar.
• Serve over ice.
• Garnish wth lemon or lime slices.

HOMEMADE LEMONADE

Steps:

• Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.
• Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.
• Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.
• Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.

LIMEADE

Steps:

• Combine all ingredients in a glass with ice cubes.

LIME AND LEMONADE

Steps:

• In a pitcher combine lime and lemon juice, and sugar.
• Stir to dissolve sugar.
• Add remaining ingredients and stir until well blended.
• Makes 12 servings.

BRAZILIAN LEMONADE

Steps:

• Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
• Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.