From the page: The kitchen's acid gold
Idea 5
Creamy Swiss lemonade
Swiss lemonade is born from the tradition of blending a whole lime with ice and condensed milk, and it became a sensation in Brazilian homes. The trick lies in the peel: when you blend quickly and strain right away, the peel's essential oils give aroma and creaminess, without enough time to release the bitterness.
What you need
- 3 well-washed limes (peel and all)
- 3 tablespoons of condensed milk
- 2 cups of ice
- 1 glass of cold water (half a glassful)
- Sugar to taste, if you want it sweeter
- A blender and a strainer
How to make it
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1
Wash the limes well and cut off the ends; cut each one into 4 pieces. The peel is the star, so wash carefully to remove any residue.
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2
Put the pieces in the blender with the ice and water, peel side down. The ice keeps the drink cold without needing much blending time.
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3
Blend for only 15 to 20 seconds, at most. Going beyond that breaks down the bitter compounds in the peel and ruins the flavor.
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4
Strain immediately with the strainer straight into the pitcher, pressing lightly with a spoon. Straining right after blending prevents the bitterness from continuing to seep out of the peel.
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5
Add the condensed milk and blend or stir well until incorporated. The condensed milk wraps around the acidity and creates that signature creamy texture.
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6
Serve right away, with more ice if you like. The drink separates over time, so the ideal is to prepare and drink it immediately.
Finishing touches
Replace some of the condensed milk with coconut milk for a tropical version, or make it with Valencia oranges when you have no limes. Grate a little peel over the top of the glass to boost the fragrance before serving.
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