Brazilian Lemonade – Not your average lemonade this Brazilian lemonade is Creamy, tangy and Refreshing, the perfect way to refresh and cool down this summer and all you need is four ingredients!
Without a doubt ,there is nothing refreshing like this Brazilian lemonade or limeade (because it is made with limes instead of lemonade). The first time, I tried this drink was at Fogo de chao- a popular Brazilian steak house.
I gulped down two big glasses of it and did not have room to eat the steak, not to talk of the bread and that was the main reason I came- they are not cheap either, AND it’s all you can eat. What a WASTE !
So wanted to repeat the experience and found it a copy cat recipe at Mels Kitchen Cafe and immediately tried it out. It tasted like the one at the restaurant- Refreshingly good! Now, there is no turning back because everyone wants more of it ; I have been making this every other day. Thank God, it is inexpensive and ridiculously easy to make.
And during summer it’s non-stop.
Ok, back to this drink, it seriously takes just 5 minutes to make, maybe even less. And the best thing about making this lemonade is that, you simply throw all the ingredients in the blender! Pulse a couple of times strain and voila- a super delicious thirst quencher. It gets its sweetness from sugar and condensed milk lends some creamy goodness it. You can also use fresh coconut milk to replace the condensed milk, if you are vegan or can’t stand condensed milk.
Brazilian Lemonade - Not your average lemonade this Brazilian lemonade is Creamy, tangy and Refreshing, the perfect way to refresh and cool down this summer and all you need is four ingredients.
- 2 fresh limes
- 3 cups water
- 1/3 cup sugar
- 3-4 tablespoons condensed milk
- 2 cups ice plus more for serving
Wash and scrub limes. Then cut into about 8 wedges.
Add limes together with the sugar, sweetened condensed milk, water, and ice.
Pulse about 7-10 times. (too much pulsing will make the juice bitter)
Strain drink through a fine mesh strainer, into pitcher, to remove rinds.
Serve over ice in chilled glasses preferably
This recipe was first published July, 3 2014 but has been updated!