Ingredients:

  • 4 Large Persian Limes (thin-skinned and seedless)
  • 4 cups cold filtered water
  • 2 cups ice cubes
  • 0.5 cup light sweetened condensed milk

Instructions:

  1. Prep the limes. Scrub the 4 Persian Limes thoroughly under cold water. Slice off the stem ends and cut each lime into eight wedges. Note: Smaller pieces allow for a faster extraction with less blending time.
  2. Load the blender. Place the lime wedges, 4 cups cold filtered water, and 2 cups ice cubes into a high powered blender.
  3. Pulse with precision. Use the pulse setting for exactly 10 seconds until the water turns a cloudy, pale green and the limes are broken but not pulverized.
  4. Strain the base. Pour the mixture through a fine mesh sieve into a large pitcher. Use a spoon to press down on the solids to extract every drop of liquid. Discard the spent lime pieces.
  5. Rinse the jar. Quickly rinse the blender jar to remove any stray bits of pulp or skin.
  6. Return and sweeten. Pour the strained lime water back into the blender and add the 0.5 cup light sweetened condensed milk.
  7. Emulsify the mixture. Blend on high for 15-20 seconds until a thick, velvety foam forms on the surface.
  8. Final smell check. Lift the lid; it should smell like a fresh lime grove mixed with sweet cream, without any harsh floor cleaner chemical notes.
  9. Serve immediately. Pour into glasses filled with fresh ice and garnish with a thin lime wheel.