Ingredients:

  • 4 large Persian limes (approx. 270g), washed and ends trimmed
  • 4 cups cold filtered water
  • 0.5 cup granulated sugar
  • 0.5 cup sweetened condensed milk (approx. 153g)
  • 2 cups ice cubes

Instructions:

  1. Prep the fruit. Wash the 4 large Persian limes thoroughly with warm water and a bit of baking soda to remove any wax. Trim off the nubs at both ends. Cut each lime into eight wedges. Note: Removing the ends is crucial because the pith is thickest there. You should smell a bright, citrusy spray as you cut into the fruit.
  2. Load the blender. Place the lime wedges and 4 cups of ice cold filtered water into the blender jar.
  3. The Flash Pulse. Pulse the blender 5 to 7 times. Do not run it continuously. Listen for the sound of the limes breaking but not being completely obliterated.
  4. The First Strain. Immediately pour the mixture through a fine mesh strainer into a large pitcher. Use a spoon to press the solids gently, then discard them. Note: Do not let the limes sit in the water for more than a minute after pulsing.
  5. The Final Mix. Rinse the blender jar quickly to remove any lingering lime bits. Return the strained lime water to the blender. Add the 0.5 cup sugar, 0.5 cup sweetened condensed milk, and 2 cups of ice cubes. The aroma will shift here from sharp citrus to a sweet, comforting dairy scent.
  6. The Emulsion. Blend on high speed for 10-20 seconds. You will see the liquid turn from a pale lime color to a frothy, opaque white.
  7. Serve Immediately. Pour the drink into glasses filled with extra ice. A frosty, chilled aroma should hit you as the foam settles.