Really limeade with sweetened condensed milk, but I love it.
- Carbohydrate 18.3956999934037 g
- Cholesterol 4.87687499587733 mg
- Fat 1.44890624894508 g
- Fiber 2.81399995207787 g
- Protein 1.83809062404087 g
- Saturated Fat 0.809008124334795 g
- Serving Size 1 1 Serving (318g)
- Sodium 7004.07283254224 mg
- Sugar 15.5817000413259 g
- Trans Fat 0.169066874945435 g
- Calories 76 calories
Step-by-step
- Wash the limes, cut off the ends, and cut into 8 wedges. Place limes in the blender with the other ingredients.
- Blend the ingredients, pulsing at least 5 times.
- Strain the mixture with a fine mesh strainer.
- Serve over ice.
The Rind Factor
Sweetened condensed milk provides the structural backbone of this drink, supplying both dairy proteins and concentrated sucrose that coat the palate. Limes dictate the aromatic profile through essential oils stored within their green flavedo. Blending the fruit whole extracts these oils directly into the liquid. Coarse pulsing prevents the release of excessive naringin from the white pith, which would otherwise introduce harsh bitterness. Fine mesh straining removes suspended cellulose fibers, leaving a smooth emulsion.Acid-Dairy Interaction
Citric acid from the lime juice reacts immediately with the proteins in the condensed milk. This mild acidification causes the mixture to thicken slightly without curdling, provided the liquid remains chilled. Granulated sugar supplements the sweetness while increasing viscosity. Processing the ingredients for longer than 30 seconds generates too much friction, warming the mixture and releasing unwanted astringency from the seeds.Service and Texture
Pouring the strained liquid over dense ice cubes maintains the required serving temperature below 4 degrees Celsius. Pairing this rich beverage with highly spiced grilled meats or heavily salted empanadas creates contrast. The high fat content in the dairy coats the tongue, neutralizing capsaicin heat and cutting through heavy sodium levels found in savory barbecue dishes.
