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Limonada | Mexican Blender Lemonade

Absolutely nothing can beat the sweet ‘n tangy refreshment of a fresh glass of Limonada. A fantastic drink to be enjoyed on a hot day or any day!

Limonada | Lemonade

Easy Homemade Lemonade. 3-ingredients and unbelievably simple and quick to make. Summer cookouts and picnics and laid-back afternoon socials are the perfect time to treat your guests (and yourself) to a homemade classic. 

What's in Limonada? 3-Ingredients
Lemons or limes - the size of lemons I use is small to medium, but you if have large lemons reduce the recipe to 3 lemons.

Granulated sugar - Sugar substitute can be used for a low-calorie Limonada.  Use 7 tablespoons of sugar substitute to 1 cup of warm water to replace simple syrup.

Water - For a really fresh take on lemonade, we recommend using fresh, filtered water. Whenever water is one of the main ingredients in your recipes, it’s best to add high-quality drinking water instead of plain tap water.


Making Limonada:
Start with simple syrup - I make this about 3o minutes before making lemonade, so it cools.  Why simple syrup? —it is the key to perfect homemade lemonade. As anyone who has tried to sweeten ice tea knows, sugar does not dissolve well in cold liquids. But simple syrup — a blend of (typically) equal parts sugar and water that was heated briefly to help the sugar dissolve — mixes beautifully into lemonade. 

Note: Simple syrup can be made ahead of time and stored in the refrigerator. Simple syrup will store for up to 3 months in the refrigerator in an airtight container.

Lemons or Limes - Wash lemons or limes, cut the ends off and discard, remove seeds and quarter lemons. If you don't have a high-power blender, dice the lemons, add water, and blend in batches.

(Optional) Before you cut the lemons in quarters, roll the lemons on the counter with your palm, exerting some pressure. This also helps get the juices flowing.

Place clean quartered lemons in the blender with 4 cups of water, and pulse until lemons are pulverized. Place a metal strainer over the pitcher and pour lemonade to strain any rind or pulp. Add simple sugar and the remaining 3 cups of water. Stir and pour into ice-filled glasses, garnish with your favorite fruit. 

Note: I prefer to fill glasses with ice instead of the lemonade pitcher. I don't want to dilute the lemonade in the pitcher as it sits in the fridge or when serving.

Variation of Limonada:
Brazilian Lemonade: Follow the recipe for Limonada (Lime is traditionally used for Brazilian lemonade) and add 4 tablespoons of sweetened condensed milk when you add simple syrup in the pitcher. Stir thoroughly, The lemonade may separate as it sits in the fridge, just give it a quick stir.

Add-ons to Limonada
  • Sparkling water gives your lemonade a little fizz.
  • Frozen cubes of fruits instead of ice.
  • Mint, cilantro, jalapeño slices are the perfect garnish

  • Limeade

    Storing Lemonade
    Lemonade will last up to 5 days in your fridge in an airtight container or bottle.


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    Absolutely nothing can beat the sweet ‘n tangy refreshment of fresh Limonada (Lemonade)

    • 4 lemons or limes, quartered and seeds removed.
    • 8 cups cold filtered water, divided (1 cup for simple syrup, 4 cup to blend, 3 cup to add)
    • 1 cup granulated sugar
    1. Place the sugar and 1 cup of water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat. Let cool.
    2. Blend lemon quarters in a high-power blender with 4 cups of water. Blend until lemons are completely broken down. Let sit for a couple minutes so the rind can float up.
    3. Pour the lemonade through a metal strainer over the pitcher, then add the simple syrup and 3 cups of the remaining water.
    4. Serve over ice and garnish with the fruit of your choice.

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