Ingredients:

  • 4 medium Persian limes (approx. 268g), washed and ends trimmed
  • 4 cups (960ml) ice-cold filtered water
  • 2 cups (250g) ice cubes
  • 0.625 cup (185g) sweetened condensed milk
  • 1 pinch sea salt

Instructions:

  1. Wash the limes thoroughly with cold water to remove any wax. Trim the nubs off the ends and slice each lime into eight wedges. Remove any visible seeds to prevent bitterness.
  2. Place the lime wedges, ice-cold filtered water, and ice cubes into a high-speed blender.
  3. Pulse on high speed exactly 5 to 7 times. The goal is to break the limes down into small bits without creating a smooth green puree, which prevents the extraction of bitter tannins from the pith.
  4. Immediately pour the blended mixture through a fine-mesh strainer into a large pitcher. Use a spoon to press the solids and extract all the liquid, then discard the lime remains.
  5. Add the sweetened condensed milk and a pinch of sea salt to the pitcher. Stir vigorously or give it one final quick whiz in the blender to create a frothy, aerated finish. Serve immediately over fresh ice.