Tropical Lemonade with a Brazilian Twist

 

I’m sure that by now you have all heard, and grown tired of, Brazilian lemonade. Not this one, you haven’t. I took the basic recipe for Brazilian lemonade, and turned it into an adult version that is knock-your-socks-off unbelievably good. The original recipe is kid friendly, calling for 3 cups of water as the liquid. I decided to use one cup of water, one cup of coconut water, and one cup of coconut rum. Oh, mama! If you want to take a trip to the tropics without leaving your chair, this is for you.

 Now, you may be wondering why something that employs the use of limes only is called lemonade. Apparently it has something to do with translation. In Portuguese, limão is the term for both limes and lemons, ergo; any drink made with either of these citrus fruits is called limonada, that translated to the English “lemonade.” In my version, because I substituted some of the water with coconut water and coconut rum, I added the word “tropical,” but stuck with the original term of “lemonade,” despite using the limes. Whatever you want to call it, it is sensational.

Tropical Lemonade with a Brazilian Twist

 2 Melissa’s Organic limes

1 c. water

1 c. coconut water

1 c. coconut rum

½ c. sugar

3 T. sweetened condensed milk

1 ½ c. ice cubes

 Wash limes to within an inch of their lives. (I used this vegetable scrubber.) Cut off the ends and slice into eight wedges. Leave the peels on!

Place limes in a blender with water, coconut water, rum, and sugar. Blend until smooth. Strain through a fine mesh sieve to remove rinds, and return to the blender. Add sweetened condensed milk and ice cubes, and blend a final time. Serve in a tall glass, garnished with a slice of lime. (Thereafter, do not operate any heavy machinery.)

As an Amazon Associate I earn from qualifying purchases.

Margaritas Magnifico

This post contains affiliate links.

I love Mexican food, and, like many who do, I have a favorite restaurant that’s been around since the days I was in high school. Recently they started providing curbside pick up, something I found I absolutely could not resist. My aunt, generally my partner in Mexican food eating crime, heard the same and suggested we both order. She’d pick up the food, she told me, bring it out to my house, and we could enjoy it at a safe distance. Wonderful, I replied, I’ll make the margaritas. Truth be told, while I had drunk plenty, I had never actually made a margarita. But, I know what I like, so gave it a shot. I’m not going to say these were the best part of the meal, because it was excellent, but these were amazing. My aunt is a dozen years older than I am, and said this was the best margarita she had ever had in her life. I have to agree. We seriously could not stop drinking them. Maybe we’re alcoholics, maybe it's the pandemic, or maybe, just maybe, she is absolutely right!

Margaritas Magnifico

2 c. sweet and sour mix
1 c. Patròn Tequila
½ c. Triple Sec
1/3 c. Patròn orange
1/3 c. Brandy

Pour all ingredients into a cocktail shaker and shake away. Chill in the fridge until ready to serve. Salt the rims of four margarita glasses, add ice, and fill each with this magnificent nectar. Sit back and wait for the compliments. Serves 4...or maybe only two...or one, I don't judge.

Mulled Wine with Cranberry Juice

Relaxing in front of the fire takes on a whole new meaning when paired with this delicious combination of mulled wine and cranberry juice. Nothing says “seasonal” like mulling spices, and this is a real winner. I have found, from my own personal research, that it is welcomed at brunch, lunch, dinner, or late at night. I don’t think any beverage is quite as versatile as this one. Treat yourself and your friends, and make up a big batch…or two. It’s the perfect winter warmer while waiting for Santa.

Mulled Wine with Cranberry Juice

Adapted from Sweet Paul

1 bottle dry red wine
2 cups cranberry juice
1 2-oz. pkg. Melissa’s Mulling Spices
¼ cup brown sugar
1 orange, sliced
3½ tablespoons kirsch (cherry liqueur)

Place all ingredients into a large pot, and let it sit for 1 hour. Slowly heat the mixture. (Do not allow the wine to boil; excessive heat will kill the alcohol.)  Once warm, strain to remove spices, and serve.

Garnish with cranberries floating on top, a cinnamon stick, and a clove-studded orange slice.

Serves 4

This post contains affiliate links.