Limeade Lime Shake Up Food

LIMEADE

Steps:

• Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

LIME MILK SHAKES

Steps:

• Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately.

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.

LIMEADE LIME SHAKE-UP

Steps:

• Place everything in a drink shaker (you can use the lime halves that you juiced).
• Place the top on and shake. Strain into a glass and add some of the ice. Serve.

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!!!!

GROWN-UP LIMEADE

Steps:

• Lay the lime slices on a tray and freeze for at least an hour. Put the remaining chopped limes (including the skin) in the bowl of a food processor or blender with the sugar and 100ml water. Whizz until really juicy and completely broken down.
• Pour the mix through a sieve, so that all the pulpy bits remain and you have lots of juice. Have a taste - if it's too sour, add a bit more sugar. This can be made 2 days ahead and chilled. Pour into a big jug with lots of ice and the lime slices, and top up with soda water. Serve with a shot of vodka or rum, if you like.

SALTY LIMEADE

Steps:

• Bring 6 cups water to a boil. Remove from the heat and add the lime pulp and rinds. Cover and steep for 10 minutes, then strain and combine with the lime juice and salt. (You can serve at this point or refrigerate the lime mixture and sugar syrup until you're ready to serve, up to a couple of days.)
• Add sugar syrup to taste and serve over ice.