Brazilian Limeade (Limonada Suíça)
Back to Recipes & MoreIngredients
- 5 medium limes, washed well (preferably organic), divided
- ¾ cup + 1 tbsp (177 g) Redpath® Golden Yellow Sugar, packed
- 4 cups (1000 ml) water, fridge cold, divided
- 1½ cups (375 g) ice
- ⅔ cup (167 ml) sweetened condensed milk
- Lime slices
- Lime zest, finely grated
Equipment
Sharp knife
Cutting board
Medium bowl
Microplane OR grater
Scale OR dry measuring cups
Spatula OR wooden spoon
Liquid measuring cups
Blender OR food processor fitted with the metal blade
Sieve
Cheesecloth
Large measuring cup or bowl
Glasses x 4
Instructions
Step 1
With a sharp knife, remove the ends of the limes. Cut two of the limes into eighths and place into a medium bowl. Do not peel. With a microplane or grater, zest the remaining three limes into the bowl of limes. Peel or cut away and discard the rinds/pith of the zested limes. Cut the pithless limes into eighths and add to the bowl.
Step 2
Add the Redpath® Golden Yellow Sugar into the bowl and toss to coat all pieces thoroughly. Allow the lime pieces to macerate, stirring approximately every 15 minutes; 45 minutes or up to 3 hours (see Chef’s Tips).
Step 3
Transfer the macerated limes, sugar, and any juices released into a blender. Add 2 cups (500 ml) of the cold water. Use the pulse button and process until coarsely chopped; about 5 pulses. Do not continuously blend or process too finely as the limeade will become bitter.
Step 4
Place a sieve lined with cheesecloth over a large measuring cup or bowl. Pour the contents into the sieve and press down onto the pieces to release as much liquid as possible from the limes (see Chef’s Tips).
Step 5
Place the liquid, the remaining 2 cups of cold water, ice, and sweetened condensed milk into the blender. Process until the ice is finely crushed and limeade is frothy.
Step 6
Pour into chilled glasses (see Chef’s Tips), garnish with a slice of lime and/or zest, if desired. Serve immediately.
