Brazilian lemonade proves to be a refreshing summer drinkPublished 2:31pm Tuesday, July 24, 2012 Updated 2:31pm Tuesday, July 24, 2012
A decade ago (actually it’s been more than a decade ago), my daughter went off to school in Salt Lake City, Utah. As her parents, we went with to help her get her apartment set up and make sure she would be safe in the city.
While there, we went to a restaurant called The Rodizio Grill, that served Brazilian cuisine, which we still recall with fondness. It was expensive, but we felt justified after it was all said and done because it was what we considered a “dining experience.” We had a great time.
After we had sat down, we were told the chefs would come to our table and slice meat directly off the skewers onto our plates. We were invited to take in the authentic side dishes from a buffet table and enjoy the evening. And would we like anything to drink?
What possessed me to order lemonade I don’t know, but despite my distaste for the tart summertime beverage, that’s what I ordered.
And from that moment on, I craved that particular recipe for the tart, refreshing summertime beverage.
Over the years, I have told myself to go online for the recipe, but until a couple weeks ago, I hadn’t made the search.
Though difficult to find — it took me almost a half hour to find it — I eventually found what I believed to be a reasonable reproduction of that wonderful drink I enjoyed in Salt Lake City.
I still have some experimenting to do with the recipe — it isn’t quite the same — but my kids are hooked and so were some guests.
I hope you will enjoy it, too.
1 lemon (To make more simple increase the number of lemons and double or triple the remaining ingredient amounts)
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice (a small handful of the size a residential freezer makes is enough)
Wash lemon thoroughly. Cut off the ends and slice into eight wedges. Place lemon in a blender with the sugar, sweetened condensed milk, water and ice. Blend in an electric blender, pulsing five times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Note: I cut back the water to 2 1/2 cups to allow for ice meltage. Then I cut it back to 2 cups and the lemonade was tarter. So If you like a tart lemonade, cut the water back to 2 cups. If you like a more subtle lemon taste, put all three cups of water in. For my taste, I will stick with the 2 1/2 cups of water.