Creamy Limeade

This recipe is one that I make every summer religiously if I can find limes decently cheap (and sometimes, if money isn't too tight, even when I can't find them cheap).

I can't quite remember when I first ran across this recipe.  It was years ago and when I read the original recipe I read it wrong and made it "my way", I guess you would call it, and it turned out so well I kept making it my way.  The original recipe called for you to use whole limes pureed in a blender for the lime portion of the recipe and I tried it that way once, but I didn't like it as it was too bitter for me and it didn't keep well at ALL (like it tasted nasty within 24 hours).  Comparatively, my version actually will keep for about five days (although it's best within the first three days) and has a limeade flavor without being too bitter.  Put it in other words...it's yummy!

So, I give you "Creamy Limeade"!

Creamy Limeade

Ingredients:

• 1 cup sugar
• 6 cups water
• Juice of 4 limes (the juicier the better.  You can use about 8 TBS of bottled lime juice, but I find the flavor isn't what fresh will get you)
• 7 TBS (about 1/2 of a can) of sweetened condensed milk

Procedure:

1.  Combine sugar and water in a large pitcher and stir until sugar is completely dissolved.

2.  Add lime juice and sweetened condensed milk and stir well to combine (I actually use a whisk for this to incorporate it so it's super smooth.

And that's it!  Store in the fridge for up to 5 days (roughly), but really it's best within the first three days.  I like to serve this when we have Mexican food (such as enchiladas or tacos) for dinner, but feel free to serve with anything that you think lime would go well with.