Por causa da enorme ‘safra’ deste ano no nosso limoeiro, ando fazendo jarras e jarras de limonada suiça. Refrescante, deliciosa e nostalgica da minha infância.
Para quem não sabe como fazer, a receita [do site Cook Brazil ] explica os detalhes. A minha eu faço só com a polpa do limão, sem a casca e pele branca. E notem que o nosso limão brasileiro não é o mesmo limão dos americanos. O limão deles é o amarelo. O verde se chama lime.
Limonada Suiça – Swiss Limeade
This is a great refreshing drink you find in Brazil, known as “Limonada Suiça”. However, the upscale Brazilian barbecue houses in US, renamed this drink as Brazilian Lemonade. Its creamy texture is a big hit. This is one of the most searched recipes in our website.
4 cups water
Sugar to taste
Cut the lime in halves and each halve into quarters. Combine 2 cups of water with the lime quarter in a blender. Beat for only 3 seconds. If you beat for a longer time, the lemonade will become bitter. Pour the liquid through a strainer and add more 2 cups of water with ice and sugar to taste.
SERVE: Drink while fresh. This lemonade should not be kept on the fridge.
SERVING SIZE: 4 cups
* Note about lemons and limes:
The most used in Brazil for lemonade (limeades) are Tahiti limes (also known as Persian limes). They are more acid, has their unique flavor and the skin is thinner. The skin makes the bitter taste. Lemons are less acid and has the skin thicker, therefore, the lemonade turns out to be too bitter and weak (no good). In some regions of Brazil you will find rangpur limes too. But you only can use their juice for lemonades. Discard the skin. Actually I grew up drinking limeade made with rangpur limes, they are the easiest one to grow in your vegetable garden. Rangpur = limão capeta, limão laranjinha.