Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk


Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk.

Serve immediately over lots of ice. Serves 4.

Beijinho de Coco (Coconut Little Kiss)

Ingredients:

1 (14 oz) can sweetened condensed milk
1 tablespoon butter, plus more for pan
1/4 cup sweetened flaked coconut
sweetened flaked coconut for decorating

Directions:

Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.

With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes.

Brigadeiro

Ingredients:

3 Tablespoons unsweetened cocoa
1 Tablespoon butter
1 (14 oz) can sweetened condensed milk

Directions:

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into balls, roll in sprinkles or crushed nuts, and eat at once or chill until serving.