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Brazilian Lemonade


Brazilian Lemonade

*******
Serves 8
Best served immediately.
Tom & Amy Williams hosted a fun bishopric dinner in Park City. 
When Stan was bishop of the East Canyon Creek ward, Tom Williams and Rob Patterson (and Steve Tew)
were his counselors and Joe Orr (and later Brad McLaws) was executive secretary. 
Amy didn’t actually serve this, though she said she had thought about it because they like it so much.

4 limes, organic, with thin smooth skins
1 C sugar
6 TBL sweetened condensed milk*
6 C water
14 Ice cubes, plus more for serving

  1. Wash and scrub limes thoroughly.  Cut off ends and slice each into four wedges, then half again (use lime ends to rub limejuice around rims of serving glasses and dip rims in sugar. Freeze glasses until ready).  
  2. Place limes in an electric blender with sugar, sweetened condensed milk and ice (depending on blender you may have to do this in two batches).
  3. Blend in electric blender, pulsing 5 times.  Into a large serving pitcher, strain through a fine mesh strainer to remove rinds.  Put ice in serving glasses.  Serve immediately over ice.  Becomes bitter after a few hours.

*Mini cans of sweetened condensed milk are available in Latin section of grocery store.

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