Don’t waste it Use any leftover condensed milk to make a creamy iced coffee, drizzle it over stone fruit before roasting to help them caramelise, or make it into caramel in a pan on the hob.
August seasonal recipes
Brazilian-style lemonade
Inspired by Brazilian lemonade, which is made by whizzing up limes with condensed milk, our take has a bit more body to make it delightfully creamy, with added lemon and mint to keep it really refreshing. This is a brilliant non-alcoholic drink for garden sipping – although a splash of gin does turn it into a great cocktail. Try our raspberry lemonade with pink peppercorns next.
Gluten-free
Serves6-8
Hands-on10 min
DifficultyEasy
Method
Top and tail the limes, then cut each one into 8 wedges. Transfer to a blender with the condensed milk, mint leaves and 1.2 litres water. Pulse about 5 times until the limes have broken down but aren’t fully blended (the longer you blend, the more bitter the drink will taste). Stir in the lemon juice, then set aside for 30 minutes to infuse.
Pour the mixture through a fine sieve into a large jug. To serve, bash some extra mint leaves, then put in a glass with slices of lime and plenty of ice. Pour in the lemonade.
Nutrition
| Calories | 61kcals |
|---|---|
| Fat | 1.5g (0.9g saturated) |
| Protein | 1.4g protein |
| Carbohydrates | 10g (10g sugars) |
| Fibre | 0g |
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