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Brazilian Lemonade (Limonada Suica)

Glass of lemonade sitting on a table

Brazilian lemonade is the surprising drink that has no lemons at all. Instead, whole limes are pulsed with sugar and cold water, then finished with a swirl of sweetened condensed milk. The result is pale, creamy, tangy and unbelievably refreshing.

Why You Will Love This Brazilian Lemonade

  • A creamy, citrusy cooler ready in 10 minutes
  • Uses whole limes, so you get plenty of fragrance
  • No cooking, no fancy equipment, just a blender

Ingredient Notes

Limes: Wash them well because the peel goes in the blender. Remove the white pith from the centre to keep bitterness down. Condensed milk: This gives the lemonade its creamy colour and a mellow sweetness that balances the tart limes.

The One Rule: Pulse, Do Not Blend

The oils in lime peel turn bitter if blended too long. Pulse in short bursts about five or six times, then strain immediately. This gives you all the lime fragrance without any harshness.

Serving and Storage

Serve over plenty of ice. This drink tastes best within 30 minutes of making, but you can chill it for a couple of hours. Stir well before pouring because the condensed milk can settle at the bottom.

Frequently Asked Questions

Why is Brazilian lemonade made with limes?

In Brazil, "limao" refers to the small green lime, so Brazilian lemonade is actually a limeade. Limes give it its signature tangy, slightly floral flavour.

What does "Suica" mean?

"Suica" is Portuguese for "Swiss". The exact origin of the name is not well documented, but it is commonly linked to the creamy condensed milk that sets this version apart from plain limeade.

Why does my Brazilian lemonade taste bitter?

The bitterness comes from the white pith and peel. Blend for only a few seconds, use quartered limes, and strain straight away. Blending too long releases more bitter oils from the peel.

Can I make it dairy free?

Yes. Replace the sweetened condensed milk with sweetened condensed coconut milk or a mix of coconut cream and sugar. The result is still creamy and tangy.

Can I prepare it ahead?

It is best served within a few hours of blending. You can keep it chilled for up to a day, but strain and shake or stir before serving because it can separate and slowly turn more bitter.

How do I adjust the sweetness?

Start with less condensed milk or sugar and add more after tasting. Limes vary in acidity, so adjusting at the end gives the best balance.

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Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 4
Calories: 240
Best Season: Spring, Summer
Dietary: Eggless, Gluten-Free, Nut-Free, Vegetarian
Description
Brazilian lemonade, called limonada suica in Brazil, is made with whole limes and sweetened condensed milk, then pulsed with ice-cold water until pale, creamy and tangy. Despite the name, there is no lemon in the traditional recipe and no cooking either. The trick is to pulse the limes only briefly so the peel adds fragrance without bitterness, giving you a refreshing summer cooler in 10 minutes.
Ingredients (serves 4)
    Lemonade Base
  • 4 medium fresh limes, with the peel on (about 250 g; choose thin-skinned, juicy limes and wash them well, as the peel is used; lemons work but need a little extra sugar)
  • 4 cups ice-cold water (960 ml; chill it beforehand for the most refreshing drink)
  • 1/2 cup granulated sugar (100 g; adjust to taste depending on how tart your limes are)
    • Creamy Finish
  • 1/2 cup sweetened condensed milk (about 150 g, chilled; gives the drink its pale, creamy look; use sweetened coconut condensed milk for a dairy-free version)
  • 2 cups ice cubes (plenty, for serving)
Instructions
  1. 1
    Chill the Water and MilkPut 4 cups (960 ml) of water in the fridge, or add a handful of ice to it, so it is ice cold. Put the can of condensed milk in the fridge too. Set a blender, a fine sieve and a large jug on the counter.
    Tip: Cold ingredients make the drink more refreshing and mean you can use less ice, so it is not watered down.
  2. 2
    Wash the LimesScrub the 4 limes under warm running water with a vegetable brush for about 30 seconds, then dry them with a clean cloth.
    Tip: The peel goes into the drink, so wash it well to remove wax and dirt. Choose thin-skinned, heavy limes, as they are juicier and less bitter.
  3. 3
    Trim the EndsSlice off both ends of each lime, about 5 mm from each tip, and discard them. The hard knobs at each end are bitter.
    Tip: Trimming the ends takes away the toughest, most bitter parts of the peel.
  4. 4
    Cut Into QuartersCut each lime lengthwise into quarters, so you have 16 pieces in total.
    Tip: Keep the pieces roughly the same size so they break down evenly in the blender.
  5. 5
    Remove the Pith and SeedsCut away the white pith from the centre of each quarter with a small knife, removing it as a thin wedge, and pick out any visible seeds.
    Tip: Removing the centre pith reduces bitterness. You do not need to remove the pith under the peel, only the thick white core.
  6. 6
    Load the BlenderPut the lime quarters in the blender with 1/2 cup sugar and the 4 cups of ice-cold water.
    Tip: Adding the sugar now helps it dissolve and draws out the lime oils from the peel.
  7. 7
    Pulse, Do Not BlendPulse 5 to 6 times in very short bursts of about 1 second each. Stop when the limes are broken into small pieces and the water looks cloudy and green. Do not run the blender continuously.
    Tip: Do not run the blender continuously or the peel will turn the drink bitter. The lime pieces should still be visible, not puree.
  8. 8
    Strain ImmediatelyStraight away, pour the mixture through a fine sieve set over the jug. Gently press the pulp with the back of a spoon to release the juice, then discard the pulp.
    Tip: Strain right away so the peel does not sit in the liquid. Press gently, as pressing hard squeezes out bitter oils from the peel.
  9. 9
    Taste the Lime BaseTaste the strained lime base. It should be sharp and sweet, but more tart than you want the finished drink, as the condensed milk will add more sweetness. If it is very sharp, stir in 1 tablespoon more sugar until it dissolves.
    Tip: Limes vary a lot in sourness, so always taste before adding the milk, which cannot be undone.
  10. 10
    Stir in the Condensed MilkPour in 1/2 cup of chilled sweetened condensed milk, a little at a time, stirring after each addition. Keep stirring for about 30 seconds until the lemonade turns pale, creamy and evenly mixed.
    Tip: Taste and add a little more condensed milk if you like it sweeter. Adding it slowly stops it clumping at the bottom.
  11. 11
    Fill the Glasses with IceDivide the 2 cups of ice cubes between 4 tall glasses.
    Tip: Fill the glasses with plenty of ice so the drink stays cold, since the lemonade tastes best very cold.
  12. 12
    Pour and ServeStir the jug once, as the milk can settle, then pour the lemonade over the ice. Garnish with a thin lime wheel if you have an extra lime, and serve immediately.
    Tip: Serve very cold for the most refreshing taste. This lemonade is best within 30 minutes of making, so make a fresh batch rather than storing it.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 40mg2%
Potassium 100mg3%
Total Carbohydrate 50g17%
Dietary Fiber 0.5g2%
Sugars 48g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Pulse only briefly. Over blending the peel makes the drink bitter. Strain well for a smooth texture. This lemonade is best served within 30 minutes of making. Chill the limes and water beforehand for an extra refreshing result.
Keywords: limonada suica, lime drink, summer cooler, condensed milk
Read it online: https://gettoknow.in/recipe/brazilian-lemonade-limonada-suica/