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.

Course Drinks

Cuisine Jamaican

Prep Time 15

Total Time 15

Servings servings

Calories 102kcal

Author Charla

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.

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.)