Brazilian Lemonade - Caity

 

Up until two weeks ago, Portland had been a perfect 70 degrees and sunny! We were able to get out and picnic in the park, go camping and hiking and just all around enjoy the warm weather. After one particularly warm day, I was craving something cold, citrusy and sweet when I remembered this Brazilian Lemonade. 

The recipe is for the lemonade served at Rodizio Grill (a Brazilian grill) in Trolley Square in Salt Lake City. I remember eating there once when Uncle Henry and Aunt Wendy were in town from Cedar City. We all loved the lemonade so much, Aunt Wendy bribed the waiter with a home-cooked meal in Cedar City (where he went to college during the school year) if he gave her the recipe which he did. Later on, the recipe was published in the Salt Lake Tribune too. 

You may be wondering why this recipe isn't called Brazilian Limeade since it clearly contains limes. According to Uncle Henry (who is from Peru and therefore an expert), South Americans don't differentiate betweens lemons and limes. That's why it's called lemonade, but calls for limes. Fun fact! 

If you want to mix things up you can add other fruit to the lime mixture, like raspberries, strawberries, pineapple or coconut, before blending. 

 Make it a meal with Grilled Skirt Steak with Herb Chimichurri and Cuban Rice. 

One year ago: Sicilian Carrots


Serves 2-3

what you'll need:

1 large organic lime (the smoother the skin, the juicer the lime!)
1/2 cup sugar
2-3 Tbsp sweetened condensed milk
3 cups water
Ice

Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut the fruit into eight pieces. 


Place the lime in a blender with the sugar, sweetened condensed milk and water. Cover and blend for 20 seconds or so. 

Strain the lemonade to remove the lime rinds.


Pour over ice and serve with a garnish of lime. 

Look! Proof that it was sunny in Portland! 

One year ago: Sicilian Carrots



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