Best Brazilian Non-alcoholic Beverage Types
MAIN INGREDIENTS
Swiss lemonade or limonada suíça is a thirst-quenching, lime-based drink that hails from Brazil. In its basic form, it is made with fresh limes, water, sugar, and ice. The limes are usually cut into small pieces—with the skin on—and all the ingredients are shortly blended until frothy.
The drink should be served immediately, while it is still ice-cold. The most popular variation includes condensed milk, which provides a smoother and creamier texture. The unusual name of this limeade has never been completely clarified, but several theories suggest that it might have been invented by a Swiss restaurateur or at a Swiss hospitality school.
Tucupi is a traditional ingredient commonly used in the cuisine of the Amazon region, particularly in the state of Pará.
It is a yellowish-brown sauce made from the juice extracted from manioc root (also known as cassava or yuca). The preparation of tucupi involves a fermentation process to remove the naturally occurring cyanide compounds found in raw manioc. The root is peeled, grated, and soaked in water for several days, allowing it to ferment.
Cajuína is a Brazilian beverage made from cashew fruit (cashew apple). The drink originated in the northeast of the country, and it is typically associated with Piauí and Teresina, though it is enjoyed in other parts of Brazil.
It is made with clarified and filtered cashew juice. The resulting liquid is pale golden due to the natural caramelization of sugars that occurs during sterilization, and it has a sweet and subtly tart flavor. Cajuína was traditionally produced as a non-industrial drink, but nowadays, there are several factory-produced versions.
Umbuzada or imbuzada is a drink from the Northeast of Brazil, and it is especially popular in Bahia. It’s made with milk, sugar, and the Brazilian plum known as umbu or imbu. The beverage is characterized by its slightly acidic flavor.
MAIN INGREDIENTS
Aluá is a traditional fermented beverage that hails from Brazil. Several variations exist, but the most common base ingredients include crushed corn or pineapple rinds, though other fruits or even stale bread are sometimes used.
The base ingredient is usually fermented with water and brown sugar, while the most common additions include grated ginger and cloves. The combination can be fermented for up to several days—the length of fermentation will affect the flavor, making it more sour and fizzy with time.
The origins of this traditional drink are unknown, but it is believed that native Brazilians were preparing it before the arrival of the Portuguese.
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