This is a popular limeade served in restaurants in Brazil, it is very refreshing and with a creamy texture. Actually, we call it "Swiss lemonade," I have no idea why. The juice has a mousse consistency, some people use condensed milk but I prefer this lighter version, specially because my son is allergic to milk and we use soy cream as substitute for heavy cream.
4 cups water
7oz/200 g heavy cream (I use soy cream)
1/2 cup sugar (or Splenda)
2 cups ice cubes
1) Wash limes thoroughly with water and detergent. Cut off the ends and slice into eight wedges.
2) Place limes in a blender with 2 cups water, pulsing only 3 to 5 seconds (so it won't become bitter).
3) Strain through a fine mesh strainer to remove rinds. Add 2 more cups of water, the heavy cream, sugar and ice, blend again for a few seconds. Serve immediately.
- Before juicing the limes, roll them under your palm against the kitchen counter, they will have more juice.
- Don't let the juice stand for too long, it will become bitter.
- Don't try this recipe with lemons.