I did see that when I was looking more into this but I stopped at that point. I could see it devolving into 30 minutes on lemons, limes, and why are the Swiss involved.
@@bunomonteironem eu sabia disso, achei que era só mais uma das coisas que só tem no Brasil mas damos nomes de locais de fora, tipo pão francês, linguiça calabresa, linguiça Toscana, torta holandesa....
@@makeanddrink since it's becoming a trend in tik tok mix wine and milk you should try make another Brazilian cocktail, we call "espanhola de vinho" and as the lemonade it's from Brazil, not Spain 😂
Just to clarify, is that an added 180g of white sugar? (ignoring the natural sugar in milk) Amounting to roughly 45g added sugar per glass? (Estimating total of four glasses in the video) or: 18g added sugar per 100ml lemonade
One thing I think may help is using desert limes, which are lime wedges with or without the rind (you can use for other recipes or to save for this recipe), and cove them with sugar until they make their own syrup. Then use that with the condensed milk and ice and then blend it with a bit more sugar if needed, a pinch of kosher salt, and it should be EXTREMELY sweet and still have that mouth feel and creaminess while the bitterness should work itself into a pleasant zing and sour taste which is zesty, fresh, and sweet tasting. I would have to test this out myself, but from working with dessert lemon in italian restaurants and at my house, I feel the same should apply to limes and work some magic (if not, I have lots of ideas to try out still).
This video did not end up the way I thought it was. I was super skeptical when I saw quartered limes in the blender. You looked hella stoked on this one! I gotta try this for sure. Also making your own condensed milk is hardcore, respect.
Tried this recipe and LOVED it... I added one peeled lime and 2 limes with their peel and didn't get any bitterness. Added some rum and it was beautiful. 🎉🎉🎉
You know, I’ve been doing this TH-cam cocktail thing for a while now and I gotta say, you are doing an fantastic job, soup to nuts. I see big things in your future. Keep at it. Cheers! 🤙🏽
Yes its fantastic, but trust me, use carnation milk instead of condensed milk, just add sugar, make both and you will see its better with carnation, also the add way to much, 2 tablespoon is more then enough Edit: Also use key lime if you can find them
The white pith is the culprit for making the drink bitter. Pare the lime zest and place in blender.. Using a sharp knife, remove as much white pith from the pared lime Place the remaining lime into the blender...proceed as per the video
I just made it but with 4 limes (1 was peeled for less pith) it came out great. My blender is a weak so I blended about 20 seconds. I strained with no problem because medium sized chunks remained, I suspect it was my weak blender. I think next time I will experiment and use maybe mint to give it a strong hit.
I'm not on those social medias so this is my first time seeing this, sounds fun! Also, love the back of your bar with all that rum. Awesome video quality, keep at this and I'm sure you'll get more subscribers! You got mine.
This looks great! And thanks for reverse engineering the condensed milk :-) I always have weird amounts left over. I can just make my own this way... I didn't expect it would work well on the stove top, but never bothered to try... Now that you have this, though, I *highly* recommend giving the "No churn ice cream" from "Glen and Friends" channel a try. The idea is that you whip cream to *soft* peaks fold it into a mixture of condensed milk, flavor and alcohol. Then just put it in a plastic box and freeze it for about 5 hours. It's absolutely amazing. The condensed milk and alcohol are key to keeping the ice crystals very small. The nice thing is that you can use fairly high proof alcohol here to add a ton of flavor. Doing so blows away any other ice cream I've had, and it's so easy. IIRC, 300 ml (10 oz) of whipping cream (35% fat), 100 ml condensed milk, and 30 ml (1 oz) of some relatively high proof alcohol. You want to avoid adding water, so higher proof is better. Then for flavor, use something with a low water content. One of my favorites (hard to do now) is matcha green tea and chartreuse. But you can get creative. Especially if you make your own condensed milk, you could potentially add jam as a sweetener, for example. You can make the ice cream fairly boozy (at least in flavor) -- the limit is simply on allowing it all to freeze later, and avoiding too much water from lower proof liqueurs (though, you can easily get away with something in the 60 proof range). Thanks again for all your great videos! I'm always looking forward to the next one!
I made this drink for my birthday. I had a luau about things and I use white rum, five limes. And a whole can of condensed milk. Let’s say it was a big hit
Made this for Xmas eve. Used a mix of eggnog and orgeat with equal sugar to sweet condensed milk, but I had to readjust to cut that down to like a third 😅 it’s like a melted popsicle with the lime to milk ratio provided. Still so good though. No bitterness at all
Hey this sounds so interesting and I have to try this using the whole lime! I am a huge fan of limes! That's amazing! I love lime and I love bitter cocktails so I absolutely want to try this drink! You make terrific videos and cocktails! They are much appreciated! I think it's great that you made your own sweet condensed milk! This beauty sounds absolutely delicious!! Perfect ingredients for a Cachaca cocktail!! Happy Friday! Cheers! 🙂
Brazilian Limonada is freakin' fanstastic. Derek, thanks for the cachaca "improvement", great call. I am surprised the lime peel option didn't work well for you. I make mine with lime zest. Blend for a 30 second burst since lime zest is so fine, no need to strain. I favor the lime zest variant for 2 reasons: 1. don't want to run the risk of the bitter pith adding an off note and 2. I don't want to over blend since I was told a long blend can add an off note. Yes, it takes work to zest but you don't need to strain. Pick your poison. One last note: the sweetness level needs to be adjusted for taste. My first batch started out really sweet and I just keep on dialing down the sugar each attempt until my sweet tooth was satisfied. Just soo good.
The version I made with peels and juice was not bad at all and definitely allows you to use less sweetener, but it didn't have the body I was looking to replicate from the blending of the whole limes version. The pith adds something unique to the texture This recipe is extremely difficult to share and recreate because of those variables. If you blend too long you need more sweetener, if you don't blend long enough it lacks that texture and will be too sweet. Type of blender, size of limes, etc. A recipe like yours would ve much more consitent
@@makeanddrink Your video convinced me to give the whole limes a try; you really seemed to favor the thick texture of the "whole lime" approach. And I will take your "don't over-blend" caution to heart.
@@makeanddrink Thanks so much for the quick reply! I like your content very much. You have a new subscriber. I am already thinking of variants for this recipe, like adding strawberries or raspberries!
@@makeanddrink Brazilians love their limonada, Haitians love their Jus Papaye - basically swap out lime for papaya and you get a different fruity, creamy drink.
@@makeanddrink It definitely did separate. Shaking it works fine to combine again but it does taste slightly more bitter the next day. So ya, 1 day max I'd say.
For people who are not from the US saying a can of ... doesn't really mean very much. Where I'm from there are at least four different sizes of condensed milk cans so unless you specify the amout you might as well not call it a recipe.
“A can of…” in the recipe comes from how the recipe is shared, including Brazilian recipes in Portuguese. Including the source recipe which I linked to. I even shared a recipe to make your own sweetened condensed milk. You don’t even need a can! Are all cans of sweetened condensed milk the same? I don’t know. But they are in the US, Brazil, Mexico, the the UK and if you don’t know if it matches your country you CAN always google it.
@@makeanddrink No, not all sweetened condensed milk are the same. They vary. Also, I lived in the UK for more than a decade and there are many can sizes. I didn't just made that remark half heartedly. I made it specifically because I got tired of Americans saying "a can of" or "a stick of". It doesn't mean fucko to most of us and it's highly unreliable. Even in the UK you have 390g cans as well as 410g cans (and of course larger ones like 800g or the strangest one is 1.36kg which is just odd). Maybe in a small batch recipe a 20g differential wouldn't make a huge difference to people who can't tell the difference between sugar and salt anyway but even they will notice something once you double or triple the quantities. Anyway, you can do whatever you want. It's your channel but my feedback remains unchanged.
@BravingTheOutDoors and the limes I use are not the same size as the limes all over the world, yet it’s called for whole limes and not oz or ml. What you’re looking for is not what this recipe is or is based on. Regardless, the most common “can” of sweetened condensed milk is what was used in this video and it’s the most common where you live as well.
I use a lot of OFTD. The stock of the shelves rotates but usually there’s a bottle there in the corner. But generally speaking, I often use Coruba or Hamilton for dark.
@@makeanddrink with condensed milk and cachaça, we can make drinks called "batidas" here in Brazil... Just mix with any fruit like lime, mango, passion fruit, etc...
Please don't include the whole peel in this recipe. Zest your limes and do not put in the pith. IF you do include the pith then it will have a very bitter and unappealing aftertaste, it really does ruin the beverage. You also CANNOT store it for any length of time if you include the pith. The bitter pith flavor becomes a forward flavor and it's just fucked.
I’ve made that version, doesn’t work for me. The reason this works is simplicity and how quickly it can be made. By zesting the limes and only including zest and juice juice you miss out on the textural element and essentially are making a different drink.
Funnily enough, we call this kind of lemonade here in Brazil as Limonada Suíça, or "Swiss Lemonade"
I did see that when I was looking more into this but I stopped at that point. I could see it devolving into 30 minutes on lemons, limes, and why are the Swiss involved.
@@makeanddrink This is due to Nestlé, by far the most used condensed milk brand in Brazil: "Leite de Moça" by Nestlé. Nestlé is from Switzerland
@@bunomonteironem eu sabia disso, achei que era só mais uma das coisas que só tem no Brasil mas damos nomes de locais de fora, tipo pão francês, linguiça calabresa, linguiça Toscana, torta holandesa....
@@makeanddrink since it's becoming a trend in tik tok mix wine and milk you should try make another Brazilian cocktail, we call "espanhola de vinho" and as the lemonade it's from Brazil, not Spain 😂
@@O_GAME_JDEA french bread is a thing in other countries
I love that you tested going a couple of different ways and told us what did and didn't work. This looks really interesting =)
Just to clarify, is that an added 180g of white sugar? (ignoring the natural sugar in milk)
Amounting to roughly 45g added sugar per glass? (Estimating total of four glasses in the video) or: 18g added sugar per 100ml lemonade
I watch a fair amount of TH-cam and I discovered this channel not too long ago and you are so SO fantastic at what you do. Keep up the GREAT work.
Wow, thank you! Much appreciated
One thing I think may help is using desert limes, which are lime wedges with or without the rind (you can use for other recipes or to save for this recipe), and cove them with sugar until they make their own syrup. Then use that with the condensed milk and ice and then blend it with a bit more sugar if needed, a pinch of kosher salt, and it should be EXTREMELY sweet and still have that mouth feel and creaminess while the bitterness should work itself into a pleasant zing and sour taste which is zesty, fresh, and sweet tasting.
I would have to test this out myself, but from working with dessert lemon in italian restaurants and at my house, I feel the same should apply to limes and work some magic (if not, I have lots of ideas to try out still).
1:57 i can tell I'm going to love this channel.
This video did not end up the way I thought it was. I was super skeptical when I saw quartered limes in the blender. You looked hella stoked on this one! I gotta try this for sure. Also making your own condensed milk is hardcore, respect.
There's a fine line on this one between really good and really bad. Proceed with caution!
Tried this recipe and LOVED it... I added one peeled lime and 2 limes with their peel and didn't get any bitterness. Added some rum and it was beautiful. 🎉🎉🎉
You know, I’ve been doing this TH-cam cocktail thing for a while now and I gotta say, you are doing an fantastic job, soup to nuts. I see big things in your future. Keep at it. Cheers! 🤙🏽
Thank you, Vino! I really appreciate that. Cheers to you as well my friend!
Yes its fantastic, but trust me, use carnation milk instead of condensed milk, just add sugar, make both and you will see its better with carnation, also the add way to much, 2 tablespoon is more then enough
Edit: Also use key lime if you can find them
The white pith is the culprit for making the drink bitter.
Pare the lime zest and place in blender..
Using a sharp knife, remove as much white pith from the pared lime
Place the remaining lime into the blender...proceed as per the video
Yes the pith makes it bitter, as will the peels. But the whole thing behind this recipe is to use the whole lime.
I just made it but with 4 limes (1 was peeled for less pith) it came out great. My blender is a weak so I blended about 20 seconds. I strained with no problem because medium sized chunks remained, I suspect it was my weak blender. I think next time I will experiment and use maybe mint to give it a strong hit.
So interesting. Thanks for doing the quality testing.
I'm not on those social medias so this is my first time seeing this, sounds fun! Also, love the back of your bar with all that rum. Awesome video quality, keep at this and I'm sure you'll get more subscribers! You got mine.
Thank you
This looks great! And thanks for reverse engineering the condensed milk :-) I always have weird amounts left over. I can just make my own this way... I didn't expect it would work well on the stove top, but never bothered to try... Now that you have this, though, I *highly* recommend giving the "No churn ice cream" from "Glen and Friends" channel a try. The idea is that you whip cream to *soft* peaks fold it into a mixture of condensed milk, flavor and alcohol. Then just put it in a plastic box and freeze it for about 5 hours. It's absolutely amazing. The condensed milk and alcohol are key to keeping the ice crystals very small. The nice thing is that you can use fairly high proof alcohol here to add a ton of flavor. Doing so blows away any other ice cream I've had, and it's so easy. IIRC, 300 ml (10 oz) of whipping cream (35% fat), 100 ml condensed milk, and 30 ml (1 oz) of some relatively high proof alcohol. You want to avoid adding water, so higher proof is better. Then for flavor, use something with a low water content. One of my favorites (hard to do now) is matcha green tea and chartreuse. But you can get creative. Especially if you make your own condensed milk, you could potentially add jam as a sweetener, for example. You can make the ice cream fairly boozy (at least in flavor) -- the limit is simply on allowing it all to freeze later, and avoiding too much water from lower proof liqueurs (though, you can easily get away with something in the 60 proof range).
Thanks again for all your great videos! I'm always looking forward to the next one!
I love fruit loops (“Froot Loops”)!
For the Brazilian Lemonade, this is already an awesome drink, but its 10x better with key limes. Although they're a pain to juice.
That's because in the Caribbean and south America we call limes limon
Great video! Does the glass you use for the cocktail have a name or is it just a variety of highball glass?
There are a couple versions of this glassware. If you check the amazon link on the description there’s a glassware section and it’s in there.
I made this drink for my birthday. I had a luau about things and I use white rum, five limes. And a whole can of condensed milk. Let’s say it was a big hit
Very cool! Happy Birthday!
Made this for Xmas eve. Used a mix of eggnog and orgeat with equal sugar to sweet condensed milk, but I had to readjust to cut that down to like a third 😅 it’s like a melted popsicle with the lime to milk ratio provided. Still so good though. No bitterness at all
Super delish. Added a little mint with the lime and put in aged rim 🔥
Sounds awesome!
Hey this sounds so interesting and I have to try this using the whole lime! I am a huge fan of limes! That's amazing! I love lime and I love bitter cocktails so I absolutely want to try this drink! You make terrific videos and cocktails! They are much appreciated! I think it's great that you made your own sweet condensed milk! This beauty sounds absolutely delicious!! Perfect ingredients for a Cachaca cocktail!! Happy Friday! Cheers! 🙂
Thank you! Happy Friday and cheers to you as well
@@makeanddrink TY!!
Hi! I want to make this! What is the saline solution ratio, please? The percentage of saline. Thanks!
80% water 20% salt
Brazilian Limonada is freakin' fanstastic. Derek, thanks for the cachaca "improvement", great call.
I am surprised the lime peel option didn't work well for you. I make mine with lime zest. Blend for a 30 second burst since lime zest is so fine, no need to strain. I favor the lime zest variant for 2 reasons: 1. don't want to run the risk of the bitter pith adding an off note and 2. I don't want to over blend since I was told a long blend can add an off note. Yes, it takes work to zest but you don't need to strain. Pick your poison. One last note: the sweetness level needs to be adjusted for taste. My first batch started out really sweet and I just keep on dialing down the sugar each attempt until my sweet tooth was satisfied. Just soo good.
The version I made with peels and juice was not bad at all and definitely allows you to use less sweetener, but it didn't have the body I was looking to replicate from the blending of the whole limes version. The pith adds something unique to the texture
This recipe is extremely difficult to share and recreate because of those variables. If you blend too long you need more sweetener, if you don't blend long enough it lacks that texture and will be too sweet. Type of blender, size of limes, etc. A recipe like yours would ve much more consitent
@@makeanddrink Your video convinced me to give the whole limes a try; you really seemed to favor the thick texture of the "whole lime" approach. And I will take your "don't over-blend" caution to heart.
Hi ! Awesome video. One quick question - I need to stay away from salt. Is the saline absolutely necessary?
Not necessary. Just adds some pop like cooking with salt
@@makeanddrink Thanks so much for the quick reply! I like your content very much. You have a new subscriber. I am already thinking of variants for this recipe, like adding strawberries or raspberries!
That glass is righteous! Where did you get it?
Will this work with a run of the mill blender?
It should and you'll probably even have a larger margin for error as the worst thing to do is overblend it.
I'd really appreciate it if you could provide me with your version of the "Brazilian Batida" from your channel.
Hadnt even heard of that but just googled it and it looks delicious. Will definitely try it soon!
@@makeanddrink Brazilians love their limonada, Haitians love their Jus Papaye - basically swap out lime for papaya and you get a different fruity, creamy drink.
Any clue how long this will last in the fridge? I imagine not long considering it has whole limes in it. 1-2 day max?
I don't know but not long is my best guess. It will separate very quickly and one of those drinks that's best made for a crowd.
@@makeanddrink It definitely did separate. Shaking it works fine to combine again but it does taste slightly more bitter the next day. So ya, 1 day max I'd say.
For people who are not from the US saying a can of ... doesn't really mean very much. Where I'm from there are at least four different sizes of condensed milk cans so unless you specify the amout you might as well not call it a recipe.
“A can of…” in the recipe comes from how the recipe is shared, including Brazilian recipes in Portuguese. Including the source recipe which I linked to.
I even shared a recipe to make your own sweetened condensed milk. You don’t even need a can!
Are all cans of sweetened condensed milk the same? I don’t know. But they are in the US, Brazil, Mexico, the the UK and if you don’t know if it matches your country you CAN always google it.
@@makeanddrink No, not all sweetened condensed milk are the same. They vary. Also, I lived in the UK for more than a decade and there are many can sizes. I didn't just made that remark half heartedly. I made it specifically because I got tired of Americans saying "a can of" or "a stick of". It doesn't mean fucko to most of us and it's highly unreliable. Even in the UK you have 390g cans as well as 410g cans (and of course larger ones like 800g or the strangest one is 1.36kg which is just odd). Maybe in a small batch recipe a 20g differential wouldn't make a huge difference to people who can't tell the difference between sugar and salt anyway but even they will notice something once you double or triple the quantities.
Anyway, you can do whatever you want. It's your channel but my feedback remains unchanged.
@BravingTheOutDoors and the limes I use are not the same size as the limes all over the world, yet it’s called for whole limes and not oz or ml. What you’re looking for is not what this recipe is or is based on. Regardless, the most common “can” of sweetened condensed milk is what was used in this video and it’s the most common where you live as well.
Obrigada!
A lot of plantation up there behind you, but no O.F.T.D? What are you using for your dark?
I use a lot of OFTD. The stock of the shelves rotates but usually there’s a bottle there in the corner. But generally speaking, I often use Coruba or Hamilton for dark.
@@makeanddrink Awesome! Thanks for the reply, before O.F.T.D I also used Hamilton, I still use his Jamaican pot still! Best I can find!
Is your can of of condensed milk equivalent to 330ml? Thanks!
It’s based on a 14 oz can. Not sure how to convert that.
Cool looks to be about 415mls. They must make their condensed milk in Canada slightly smaller. Fantastic recipe! Tastes great
Yeah, lemon and lime aren't differentiated. You say tahitian lime, Sicilian lime, and so on thus limonada.
Looks like Limeade to me!
You might try it with key limes. They naturally have very little pith.
Drinkable key lime pie coming up!
I have some coco lopez. You think this will work
Will probably taste good but will be different. Not sure how they compare on a sweetness level
Its a " batida"
How so?
@@makeanddrink with condensed milk and cachaça, we can make drinks called "batidas" here in Brazil... Just mix with any fruit like lime, mango, passion fruit, etc...
You're using limes, shouldn't it be called Limeade instead?
It’s incredible but it’s so fattening
Please don't include the whole peel in this recipe. Zest your limes and do not put in the pith. IF you do include the pith then it will have a very bitter and unappealing aftertaste, it really does ruin the beverage. You also CANNOT store it for any length of time if you include the pith. The bitter pith flavor becomes a forward flavor and it's just fucked.
I’ve made that version, doesn’t work for me. The reason this works is simplicity and how quickly it can be made. By zesting the limes and only including zest and juice juice you miss out on the textural element and essentially are making a different drink.
Clicbait.....
?
This is Not an internet trend, this is peoples cultures. pathetic.
Do you know is the definition of the word trend?