Brazilian-Style Blended Limeade
This Brazilian-style blended limeade blitzes whole limes, peel and all, with cold water and sugar for a fragrant, cloudy limeade known across Brazil as limonada suiça, ready in 5 minutes. Blending the peel in briefly releases a citrus oil brightness that juicing alone can’t get you, which is the whole reason this drink tastes different from every other limeade you’ve had. Pour a glass alongside our Peruvian-style lime ceviche for a South American citrus pairing.
Quick answer: Whole limes, peel and all, blitzed briefly with cold water and sugar for a fragrant, cloudy limeade known across Brazil as limonada suiça. The short blend releases citrus oils from the peel that plain juicing can't reach.
Instructions
In a blender, combine the quartered limes (skin on), cold water, sugar, and a handful of ice.
Blend on high for about 20-30 seconds, just long enough to release the lime oils from the peel without pulverizing it into bitterness.
Strain through a fine mesh strainer into a pitcher, pressing on the solids to extract all the liquid.
Taste and adjust sweetness. Serve immediately over fresh ice.
Questions people actually ask
That's what gives limonada suiça its distinctive aromatic quality that plain lime juice doesn't have. A short blend releases just enough of the fragrant oils from the peel without turning it bitter.
It translates to 'Swiss,' though the connection to Switzerland isn't entirely clear, some say it refers to a creamier, sweetened style. This version is the more common blended-with-peel style found across Brazil.
Yes, lemons work with the same method, though the flavor will be a bit less traditional. Brazilian limes tend to be smaller and less bitter than Persian limes.
Best served fresh, but it keeps in the fridge for up to a day. The peel oils fade fast, so it's brightest right after blending.
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