• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
That Girl Cooks Healthy
  • Home
  • About Me
    • Privacy Policy
    • Contact
    • FAQ/Disclaimer
    • Work With Me
  • Recipe Index
  • Health guidance
    • My Caribbean
  • My E-book
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipes
  • Health guidance
  • My E-book
  • ×

    BLANK » Recipe Index » Caribbean Dishes

    Jamaican Lemonade

    Last Updated January 27, 2023. Published May 12, 2021 By Charla Leave a Comment

    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix
    Jump to Recipe Jump to Video Print Recipe
    short lemonade pin

    This Jamaican lemonade recipe which is actually made from limes is so refreshing and perfect to quench your thirst during those hot summer days.

    tall glass of lemonade with straw

    If you're from the islands then you will already know that the title of this recipe and the description is no mistake.

    Yes, Jamaicans and in fact other Caribbean islands refer to what should be known as limeade as lemonade, wash or sugar and water if you're from the country.

    I don't know the full back story as to why this is, my guess is something to do with accessibility to limes. Unfortunately, the women in my family never explained why that was either.

    I just grew up referring to it as this without question. Mind you, us Caribbean people are known for our unique vocabulary including pear=avocado and peas= legumes and beans etc...

    Back in the day, we would prepare our lemonade by pressing the lime onto a juice extractor to collect only the juice.

    Then we would add it to some water, stir in the brown sugar and pour the juice usually at a height in a back and fourth motion into another jug until the sugar dissolved.

    two glasses of lemonade with a jug

    The modern version

    Nowadays, I don't do that in fact I've started to embrace modern technology for some of these old school recipes. 

    Presently, I chop up the lime long with a lemon, add it to a blender with hot water and sweetener (so it dissolves then strain off any excess pulp and top up the concentrated lime juice with more water.

    For me, this works out just fine, it's quicker than using my extractor and tastes exactly how I know it from my childhood.

    The steps

    steps1-6 chopping the limes and pulsing them
    • Remove the ends from the lime/lemon then cut off the outer peel, discard the peel and place the fruit in a small bowl.
    • Meanwhile, pour 3 cups of hot water into a blender along with the raw cane sugar (you may want to add more later).
    • Make sure the lid is secure as you are dealing with HOT water then carefully blitz the lime/sugar/water into a smooth consistency.
    • Grab a large bowl with a fine mesh strain/cheesecloth placed over it and pour the contents from the blender into it.
    • Discard whatever excess is left in the strainer.
    • Pour 5 cups of cold water into the large bowl and stir.
    • If the lemonade is slightly warm, simply allow to completely cool.
    • Do a taste test in case you want to add more sugar, if so simply dissolve the amount you desire into a very small amount of hot water before adjusting the sweetness/taste.

    Notes and tips

    • The amount of sweetness is subjective and according to your preference. I used about ¾ cup which resulted in a subtle sweetness but I don't like extremely sweet lemonade.
    • You can use another type of sweetener I used organic raw sugar because it still has it's nutrients intact unlike brown. For a low GI index sweetener use unrefined maple syrup, agave or coconut sugar/nectar.
    • For a more potent lemonade simply add more limes.
    • I like to add some lemon to balance the flavours but you can use sour orange (ulgi fruit for Jamaicans) or even ginger.
    • Keep the lemonade refrigerated until serving.
    • It should serve about 4-6 large glasses.
    • Drink the lemonade within a few days of making it (we usually drink it immediately, so I don't know the longevity.)
    two glasses of lemonade with the jug

    More Caribbean drinks to try

    • Jamaican Ginger Beer
    • June Plum Juice
    • Guava Juice Recipe
    • Mauby Drink
    • Guinep Juice
    • Soupsop Punch
    • Jamaican Carrot Juice
    • Sea Moss Drink

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    tall glasses of lemonade

    Jamaican Lemonade

    This Jamaican lemonade recipe which is actually made from limes is so refreshing and perfect to quench your thirst during those hot summer days.
    5 from 1 vote
    Print Pin Rate
    Course: Drinks
    Cuisine: Jamaican
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6 servings
    Calories: 102kcal
    Author: Charla

    Ingredients

    • 3 limes
    • 1 lemon
    • 3 cups hot water (700ml)
    • sweetener to taste see notes
    • 5 cups cold water (1.18 litres)
    US Customary - Metric

    Instructions

    • Remove the ends from the lime/lemon then cut off the outer peel, discard the peel and place the fruit in a small bowl.
    • Meanwhile, pour 3 cups of hot water into a blender along with the raw cane sugar (you may want to add more later).
    • Make sure the lid is secure as you are dealing with HOT water then carefully blitz the lime/sugar/water into a smooth consistency.
    • Grab a large bowl with a fine mesh strain/cheesecloth placed over it and pour the contents from the blender into it.
    • Discard whatever excess is left in the strainer.
    • Pour 5 cups of cold water into the large bowl and stir.
    • If the lemonade is slightly warm, simply allow to completely cool.
    • Do a taste test in case you want to add more sugar, if so simply dissolve the amount you desire into a very small amount of hot water before adjusting the sweetness/taste.

    Video

    Notes

    • The amount of sweetness is subjective and according to your preference. I used about ¾ cup which resulted in a subtle sweetness but I don't like extremely sweet lemonade.
    • You can use another type of sweetener I used organic raw sugar because it still has it's nutrients intact unlike brown. For a low GI index sweetener use unrefined maple syrup, agave or coconut sugar/nectar.
    • For a more potent lemonade simply add more limes.
    • I like to add some lemon to balance the flavours but you can use sour orange (ulgi fruit for Jamaicans) or even ginger.
    • Keep the lemonade refrigerated until serving.
    • It should serve about 4-6 large glasses.
    • Drink the lemonade within a few days of making it (we usually drink it immediately, so I don't know the longevity.)

    Nutrition

    Calories: 102kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 21IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Annatto oil (Rou-Cou, Achiote)
    Jamaican Potato Salad »
    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix

    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

    JOIN MY MAILING LIST AND BE THE FIRST TO KNOW WHEN I POST EXCLUSIVE HEALTHY RECIPES.

    Featured recipes

    chicken thighs in a skillet

    Authentic Jamaican Brown Stew Chicken (Paleo)

    chana, rice and vegetables

    Curry Channa and Aloo (Vegan, GF)

    Run down plated up with banana

    Curry Jackfruit Run Down

    Chickpea curry with brown in a bowl

    Jamaican Curry Chickpeas (Vegan, Slow Cooker Version)

    Jamaican curry beef

    Jamaican beef curry

    two bowl of soup

    Jamaican Gungo Peas Soup (Pigeon Pea Soup)

    More

    Featured in

    Top Choice Recipes

    A round up of Caribbean fish recipes

    Caribbean Fish Recipes

    white dish with meat

    Jamaican Brown Stew Turkey Neck

    Coconut Yogurt Bowl

    Slow cooker black beans with spatula

    Slow Cooker Cuban Black Beans

    green-jackfruit-curry

    Curried jackfruit

    Moros y Cristianos Recipe (Cuban)

    Wings and dip on a plate

    Caribbean Sorrel Chicken Wings

    A white plate with a mixture of shortbread

    Gluten Free Shortbread Cookies

    Footer

    Featured In

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • FAQ

    Copyright © 2020