Let me introduce you to my new drink of the summer, the Brazilian Lemonade! This 3‑ingredient recipe uses whole fresh limes (yes, limes, not lemons), sweetened condensed milk, and water to make the most refreshing treat. After a quick spin in the blender, you’ve got an icy-cold, frothy drink that’s citrusy, creamy, and totally budget-friendly. I’ve already made it more times than I can count this summer, and I’m not stopping anytime soon. When life gives you limes, make a Brazilian lemonade!
I first heard about this creamy, dreamy sip from my colleague Jess. Back when she was a Chef Professor, one of her students, Paulo, couldn’t stop raving about this refreshing drink. That stuck with me, so of course I had to try it myself. Unlike the homemade lemonade you might be used to, Brazilian lemonade is actually made with limes. In Brazil, the word “limão” usually means lime, and “lemonade” translates to “limonada,” even when it’s lime-based.
There are a few different ways to make Brazilian lemonade (also known as limonada suiça, or Swiss lemonade). Some recipes use only the juice, while others (like this recipe here) blend whole limes with the peel for extra flavor. I prefer the more commonly used whole lime and sweetened condensed milk method because it’s simple and, in my opinion, the most delicious! The milk makes it creamy and frothy, and blending the whole limes gives it a bright, citrusy punch that’s so refreshing on a hot day.
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Gather all of your ingredients.
Slice the limes: Wash 4 medium-sized limes and cut them into quarters.
Blend the ingredients: Add the cut limes, 4 cups water, and one 14 oz. can sweetened condensed milk to a blender.
Blend everything together on high for 15 seconds. You don’t need to blend for any more than this. Over-blending can make your Brazilian lemonade bitter!
Strain the lemonade: Set a strainer over a bowl and pour the Brazilian limeade through the strainer. You may need to do this in batches depending on the size of your strainer.
Tap the sides of the strainer to help the liquid pass through faster. Don’t press down on the pulp to avoid adding any bitterness.
Serve: Pour 1 cup (8 oz.) of your homemade Brazilian lemonade into a glass over ice. I don’t recommend adding the ice to the whole pitcher of lemonade, as it can water it down. Repeat the straining process with any remaining lemonade, and enjoy!
The method I use here makes sure the Brazilian lime lemonade stays smooth and refreshing. Don’t blend the limes for more than 15 seconds, as the white pith can turn the drink bitter. And when you strain, skip pressing on the pulp so none of that bitterness sneaks in. I like to tap the edges of the strainer gently to help the liquid pass without forcing anything extra through.
If you want your creamy lemonade sweeter, stir in more sweetened condensed milk. If you’re out of condensed milk, a bit of sugar or simple syrup works too.
Freshness is key when you make this recipe for Brazilian lemonade, so I recommend enjoying it right away. You can store leftovers in an airtight container in the fridge for 1-2 days, but keep in mind the flavor and texture won’t be quite the same. It can become more bitter the longer it’s stored. Give it a shake or stir before serving again.
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