Limonada Suíça (limonada brasileña licuada)

Cut the trimmed limes into quarters, leaving the skin on. Put them in a blender with the cold water and sugar.

💡 Trim off both ends and any bruised spots first — the very tips and the white pith hold the most bitterness.

Blend on high for just 8–12 seconds — no longer. You want the fragrant green skin bruised, not pulverised.

💡 Over-blending is the classic mistake — a few seconds too long and the oils and pith turn the whole jug bitter and grey. Short and sharp is the rule.

Strain the liquid through a fine sieve into a jug, pressing the pulp gently with a spoon to get the juice out. Discard the crushed skins.

Taste and add a little more sugar or water to balance. Serve straight away over plenty of ice, while it is still frothy.