Brazilian Lemonade (Limonada Suíça)

Before you start

Despite the name, this drink is made with limes, and in Brazil it is often called limonada suíça, or Swiss lemonade, though nobody agrees on why. Whole limes go into the blender, peel and all, with water and sugar. The peel gives a sharp, perfumed lime-oil flavor; sweetened condensed milk then rounds the acid into something creamy and pale green.

Everything depends on limiting bitterness. The white pith releases bitter compounds the longer it is blended and the longer it sits in the liquid. So you trim the ends, pulse only briefly, and strain at once. Cold water and ice in the blender help too. Serve the drink as soon as it is mixed, because it grows more bitter even in the fridge.

Ingredients

• 4 limes — thin-skinned Persian limes, scrubbed
• 960 ml (4 cups) very cold water
• 100 g (½ cup) granulated sugar
• 120 ml (½ cup) sweetened condensed milk
• To serve ice cubes

Method

1. Scrub the limes under warm water to remove any wax. Cut off both ends, where the pith is thickest, then cut each lime into 8 wedges.
2. Put the lime wedges, cold water and sugar in the blender.
3. Pulse 5 or 6 times, about 1 second each, until the limes are broken into small pieces. Do not blend continuously; overblending crushes the pith and makes the drink bitter.
4. Immediately pour the mixture through a fine sieve into the pitcher. Press lightly once, then discard the solids.
5. Rinse the blender, pour the strained liquid back in, add the condensed milk and blend for 5 seconds until frothy.
6. Pour over plenty of ice and serve right away.

Tips for success

• Choose limes with smooth, thin, glossy skin. Thick, bumpy peel carries more pith.
• If your blender is very powerful, use just 3 or 4 pulses.
• Taste a drop after straining, before adding the milk. If it is already bitter, add more sugar rather than more milk.

Substitutions

Sweetened condensed milk

Sweetened condensed coconut milk makes a dairy-free version with a light coconut note and the same thickness.

Granulated sugar

Leave it out for a less sweet drink and add a little more condensed milk instead; the texture becomes richer.

Persian limes

Key limes are tarter and more aromatic but tiny and seedy. Use about 10, halved, and strain carefully.

Variations

Frozen limonada

Blend the strained base and condensed milk with 2 cups of ice for a slushy texture.

Coconut limonada

Replace 240 ml of the water with unsweetened coconut milk.

Troubleshooting

Very bitter

The limes were overblended or sat in the liquid too long. Pulse briefly, strain within seconds, and trim the ends.

The milk curdles

Some thickening from acid is normal. Blend the milk in briefly and serve at once; very warm water makes it worse, so keep everything cold.

Weak lime flavor

Add one more lime next time, or zest a lime into the finished pitcher.

Storage

Serve immediately. The drink turns noticeably bitter within an hour, so it does not keep. Because it contains dairy, do not leave it at room temperature for more than 2 hours.