Last summer we covered Brazilian lemonade, the creamy and tangy drink made by blending limes with cold water and straining, and then blending again with sweetened condensed milk and a handful of ice.
Why does it work?
- Blending the whole citrus imparts the full flavor of the peel — essential oils and a light bitterness from the pith are released into the drink.
- These added flavors balance the richness of the sweetened condensed milk, and make for a more complex, nuanced lemonade.
Make the trend your own
We think it’s worth bringing back for peak summer, and while you’re at it, use the technique to your riff and make your own versions of the drink. Here’s how we’d go about it:
1) Pick a citrus
- Be wary of citrus with thick, overly bitter pith layers like grapefruits or oranges. If needed, blend the flesh of those fruits with just a few peels for similar effects. Meyer lemons, for example, are great for blending because their peel isn’t overly bitter.
2) Modify the liquid base
- Add in fruit juice, bubbles, or alcohol after blending.
3) Pick a sweetener
- Branch out and try other thick sweeteners like cream of coconut, agave, or honey.
4) Garnish
- Make it fancy with mint bouquets, extra citrus wheels, or fruit wedges.
LEARN.COOK.EAT.