The last week of August was blazingly hot in Chicago, and all I wanted to do was to eat ice cream and drink really cold beverages with lots of ice. Enter Brazilian limeade!
I can’t remember how I came to find this recipe on the internet, but a happy turn of events it was. This limeade is as refreshing as it is addictively delicious and then some.
Other than zesting some limes, your blender does all the work. And if you don’t have a microplane, I highly recommend you go out and buy one. I used to hate grating lemon or lime zest; but, once I saw a microplane in action, I wondered where it had been all my life. Along with my kitchen scale and immersion blender, these are three tools I can’t live without in my kitchen.
I have to tell you that I am not a major coconut fan. Depending on how it’s used in a recipe, sometimes I love it and sometimes I hate it. I do enjoy the flesh from an actual coconut—but, as far as the shredded variety goes, it’s a hit-or-miss proposition with me. As long as it’s baked into, say, a cookie which usually makes it chewy, I’m on board. Put it in a cake, I’m off the train. I like Almond Joy bars but not Mounds. Somewhat strange, I know. If you were to make a coconut layer cake with shredded coconut all over the outside, I will pass it by. And just thinking about coconut snowballs makes me gag.
All that aside, there is no shredded coconut involved here—just coconut milk and coconut extract. Despite those additions, I did not find that the drink was too coconutty (not a real word, I know but perfectly descriptive here). So, if you’re coconut averse as I am but can handle a little coconut flavor, don’t pass this by. The primary flavor here is lime—but, hey, it’s called limeade after all. There is an undertone of the coconut along with the banana; but, to be honest, I think most people would have trouble identifying the banana as an ingredient. Overall, it’s a refreshing drink that will make you think of the tropics.
Much as I love the fall season, I’m not ready to give up on summer especially when I can drink a beverage as refreshingly delicious as this. Try it—you’ll like it!
One year ago: Asian Chicken Salad with Ramen Noodles
Two years ago: Orzo Pasta Salad with Sun Dried Tomatoes and Feta Cheese
- 5 cups cold water, divided
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1 large ripe banana, peeled (did I have to say that?)
- 1/4 cup fresh lime juice
- Zest of 3 limes
- 1/2 tsp. coconut extract
Combine 4 cups cold water, coconut milk, sugar, banana, lime juice, lime zest and coconut extract in a blender. Cover with lid and blend for one minute.
Pour mixture through a fine mesh strainer into a pitcher; then using a rubber spatula press and rub lime zest back and forth against strainer to release oils from the zest into pitcher.
Pour in remaining 1 cup cold water and stir. Serve over ice.
Store in refrigerator and stir each time before serving.
I didn’t find the drink overly sweet. If you have a sweet tooth, you might want to add another tablespoon or two to the pitcher.
Source: A recipe from Cooking Classy