Quick and easy limonada, lemonade or limeade {in the blender}
This is the easiest, quickest and most effective way to make limonada, limeade, or lemonade. You prepare it in the blender and with only 2 limes or lemons you will have ~2 liters or 8 glasses of refreshing lemonade.
In Spanish we call it limonada regardless of whether we are using limes or lemons, and it can be made with either. I used to make limonada the hard way: squeezing the juice out each lime or lemon. Then one day back in high school (a long time ago) I was hanging out at my friend Marisha’s house. It was a warm day and lemonade sounded perfect. At first I was shocked when I saw her put a whole lime, several cups of water and sugar in the blender.
I was sure that it was going to a disaster, the strong taste of of the skin and the bitterness of pith were going to ruin it. She blended and strained the limonada, as soon as I tasted it (expecting I would have to politely pretend I liked it), I was amazed at how good and refreshing it was. The lime or lemon skins actually enhanced it, there was a slight bitter taste, but it was very subtle and actually made the limeade or lemonade better.
You can make this limeade or lemonade by just throwing the whole limes or lemons in the blender, but it does make it a little bit easier to quarter them. Also, on the sugar side, I don’t like my lemonade too sweet so I usually add a little bit less, but if I’m making this for guests I’ll add more since most people seem to like their lemonade or limeade sweet. My rule of thumb is 4 cups of water per each lime or lemon, but you can also adjust that based on how concentrated you like it and the size of the lemons/limes.
Limonada, lemonade or limeade
Ingredients
- 2 limes or lemons quartered and any seeds removed
- 8 cups of cold water
- Approximately ½ cup of sugar more or less based on your preference
- Ice cubes as desired and lemon/lime slices to garnish
Instructions
- Place the quartered limes or lemons in the blender with 4 cups of water and sugar.
- Blend until the limes or lemon is completely pulverized, the mixture should be slightly foamy with a whitish color.
- Strain the lemonade and add the remaining 4 cups of water.
- Serve with or without ice based on individual preference.
Notes
It does get bitter quickly, so drink it the same day you make it.
I’ve also turned this limonada into “adult” lemonade by adding vodka, it’s great for parties where you can quickly make a pitcher of spiked lemonade – and it’s very quick to make refills (which are usually needed as it goes very fast). Finally, while this limeade or lemonade is very refreshing, it does tend to get bitter if left out for too long, so it should be consumed on the same day it is made, on a warm day that shouldn’t be much of a problem.
Like it? Try these other fruity variations:
Strawberry lemonade
Cherry limeade
Step by step preparation photo for blender limonada, lemonade or limeade:
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We live in Australia and have just planted a young lemon tree. So in a year or two we should (hopefully!) have plenty of lemons for me to try this!
Wow! I love it. My husband wasn’t so sure about it when he saw me doing it…told me if it was bad I was drinking it all. We both thoroughly enjoyed it! Thanks for sharing.
Just made this and itza delish! My preschooler kept saying yucky but won’t put the drink down lol. Made with lemons this time but can’t walt to try with limes and a combo. Thank you. I will look up users for the pulp to save on waste.
Hi. I literally just made this as per recipe, and it turned out great! It’s incredibly easy both to make and clean up (always a plus) and even more refreshing. I’m eager to try out the Ginger Infused Limeade soon. Thanks!
Great taste!! Yummy!! Thanks. A new family favorite.
Uh, i don’t know if anyone has tried Pisco Sour… It’s a delicious drink based on Pisco and lemon juice. If moderators consider this as spam because it’s already been posted, I take it. Otherwise…here I go
Ingredients:
3 fl oz Pisco (a traditional Peruvian brandy)
2 fl oz lemon juice
1 fl oz simple syrup
Egg white
ground cinnamon
Blend the pisco, the lemon juice, the egg white and the syrup until it has foam on the surface. Serve in small glasses and add a little of ground cinnamon.
Enjoy.
I suggest that you use authentic Pisco, I mean. Pisco from a city called Pisco, in Peru. (Now you know where the brandy’s name comes from). If you have a Peruvian friend, he or she knows.
Viva el Peru!!!!
I shouldn’t have blended four lemons with only 8 cups of water. It was quite bitter. I needed more sugar and lemon juice. I liked it, though…=D
It is the pith (white part) of the skin that causes the bitterness…..so, a thin skinned fruit will be less bitter. The dark part of the skin (the zest and oils) is what gives the intense citrus flavor. Thanks for a GREAT recipe!!!!
This reminds me of a favorite pie along the same line……. delicious and easy!
Stephanie’s Lemon Pie
1 lg. lemon cut in pieces, seeds removed, but w/rind & peel intact
1-1/2 c. sugar
4 eggs
1 stick (1/2 c.) margarine
1 tsp. vanilla
A 9” unbaked pie shell, pressed into pie pan & fluted
Preheat oven to 350.
Put all ingredients (except pie shell) in food processor or blender and whir like crazy.
Mixture will be foamy. Keep whirring until it’s smooth, with no lumps of margarine.
Pour lemon filling in unbaked pie shell and bake 40 minutes. Will set up like custard.
Serve warm. Good chilled, too. Refrigerate any leftovers (yeah, right, like there’ll be any!)
Fabulous idea! Trying it tonight. Husband is trying to get off sodas (and high fructose corn syrup!) so we’ve been making homemade lemonade. Last night, I saw the grocery receipt; he had no idea he’s been paying $5 for THREE organic lemons (his recipe calls for a dozen!)! SO VERY GRATEFUL to find this method!! THANKS FOR SHARING!!!!
Thanks for the recipe, this is the best lemonade I have ever had. Quick and easy to make as well!