All right, let’s get one thing straight right off the bat. This is a recipe for Brazilian Lemonade, and yes, it is made with limes. That’s just the way they do lemonade in Brazil–don’t ask me why. And honestly, this is such a delicious drink, I’m not going to worry too much about what we call it.
The Olympics start in a few days, and I always like to make a special treat for the opening ceremonies. Not only is this refreshing beverage easy to whip up, it’s perfect for summer. So don’t just serve it during the Olympics. You’ll want to make this all summer long!
A few tips: this is best served soon after it’s made. It can become bitter if it sits for a while. To help avoid that bitterness, try to find limes with thin peels. And yes, you do put all of the lime in–peel and all. Depending on the size of your limes, you may need to adjust the sweetness after you’ve mixed everything up. I like mine on the sweet side, so I usually stir in a little extra sweetened condensed milk.
I don’t know about you, but we always seem to catch Olympic fever at our house. I’ve always loved the Olympics, and now that I’m married to a Canadian, there’s always a friendly rivalry at our house during the games. Somehow, my husband always convinces the kids to cheer for team Canada. But not this year! I’m going to win them over with this Brazilian Lemonade!
- 4 limes
- 6 cups water
- 1 cup sugar
- 1/4 cup sweetened condensed milk
- 1-2 cups ice cubes, plus more for serving
- Wash limes and cut off ends. Cut each lime into 8 wedges.
- Add the limes (with the skin still on), water, sugar, sweetened condensed milk and ice to a blender. You may need to blend your lemonade in 2 batches, depending on the size of your blender.
- Blend for 15-20 seconds. Do not blend longer than 20 seconds, or your lemonade may be bitter.
- Strain the lemonade through a fine mesh sieve into a large pitcher. Discard solids. Serve immediately over ice.
Good luck to whichever team you’ll be cheering for, and don’t forget to save this recipe to your favorite Pinterest board for later.
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