There’s nothing like enjoying a cold drink by the pool on a scorching day. That’s exactly what I did recently with a glass of ice-cold lemonade, my summer staple, while browsing Instagram as my kids played in the pool. Suddenly, I stumbled upon a video by @cookingwithcocktailrings making limonada, which instantly transported me back to the lively markets of Paraguay, my childhood home, where this refreshing beverage helped us endure the intense heat.
It’s been over 20 years since I last had limonada—a frothy, creamy, tangy drink made by blending whole limes (known as limón in Spanish), giving it a closer resemblance to limeade rather than lemonade.
In those markets, sellers offered limonada in plastic coolers, shaking them vigorously to mix the drink before serving it in plastic cups to customers. It was the perfect way to cool down after enduring the heat while shopping.
I decided to recreate the limonada from my childhood for my kids, and they absolutely loved it! The recipe requires just three ingredients—fresh limes, sweetened condensed milk, and sugar—blended with water (considered a freebie ingredient here), strained to remove pulp and skin, and served over ice (another freebie ingredient).
Move over lemonade! I’ll be making this thirst-quenching limonada on repeat throughout the summer.
How To Make the Most Refreshing Limonada
For four servings, you’ll need:
- 4 limes, washed and quartered
- 4 ounces sweetened condensed milk (about a third of a 14-ounce can)
- 1/4 cup sugar
- 2 cups water
- Ice for serving
Combine the quartered limes, sweetened condensed milk, sugar, and water in a blender. Blend on high for five seconds if using a high-speed blender like a Vitamix, or for 10 seconds in a standard blender that’s less powerful.
Important: Do not blend the limes for too long to avoid a too-bitter flavor. Since the mixture will be strained, it doesn’t need to be as smooth as a smoothie. Seeing small chunks of lime peel and pulp is perfectly fine.
Place a fine mesh sieve over a small pitcher—like a 4-cup measuring cup. Pour the limonada into the sieve and use a spoon to press the liquid through. Serve the strained limonada over ice. Enjoy it right away, as it can become bitter if left too long.
3 Tips For Making Limonada
- Increase Sugar for a Sweeter Taste: While I’m used to the slight bitterness because I grew up with it, my kids prefer a sweeter version. The condensed milk mainly balances the bitter taste without adding much sweetness. Keep the amount of condensed milk the same and increase the sugar to 1/3 cup for a more kid-friendly sweetness.
- Remove the Pith for Less Bitterness: To reduce bitterness, remove the pith (the white part) from the lime wedges after quartering. Blend briefly—five seconds on high is sufficient. Blending longer can release the bitter oils from the peel.
- Opt for Dairy-Free with Coconut-Based Condensed Milk: Try coconut sweetened condensed milk, like Let’s Do Organic from Whole Foods. You can use an entire 7.4-ounce can for this recipe. If you’re concerned about the coconut flavor, use half the can and increase the sugar to 1/3 cup.
