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Lime Lemonade (Limenade)

A sharp, ultra-refreshing lime-based lemonade built with fresh lime pulp, peel-infused syrup, and bright acidity. Clean, bold, and unapologetically citrus-forward — this is lemonade with teeth.

lime lemonade with ice and fresh lime slices

Prep Time : 15 min

Cook Time : 5 min

Servings : 8

Prep Time :

15 min

Cook Time :

5 min

Servings :

8

Ingredients

Lime Structure

• Pulp of 3 limes, seeds removed

Peel-Infused Simple Syrup

•  ¾ cup (180 ml) water


• ¾ cup (150 g) white sugar


• Zest of 3 limes (colored layer only, added off heat)

Lemonade Base 

•  240 ml fresh lime juice


• 120–150 ml peel-infused simple syrup, to taste


• Pinch of fine sea salt


• 1 liter ice-cold water

To Serve

•  Ice


• Lime slices


• Lime peel twists

Directions

  1. Make the Peel-Infused Syrup
     In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves without boiling, then remove from heat, add the lime zest, cover, and let steep for 10–15 minutes until aromatic, strain out the zest, and let the syrup cool completely.
  2. Build the Lime Base
     In a large pitcher, add the lime pulp and mash gently with a muddler just until juice is released and light structure forms, keeping texture intact and avoiding a purée.
  3. Assemble the Limenade
     Add the fresh lime juice, 120 ml of the cooled peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste, adjusting carefully by adding more syrup for sweetness or more water if the acidity is too sharp, using extra lime juice only if the lime flavor itself feels weak.
  4. Chill
     Refrigerate for 1–2 hours until fully cold and the flavors are integrated.
  5. Serve
     Fill glasses with ice, pour over the chilled lime lemonade, and garnish with lime slices and lime peel twists.

*Notes : 

  • Lime is more acidic than lemon — restraint matters.
  • Peel infusion gives depth and aroma that juice alone cannot deliver.
  • Salt is essential — it tames acidity and amplifies citrus oils invisibly.
  • This should finish dry and crisp, never sweet and soft.
  • Keeps well refrigerated for up to 48 hours.

Nutrition Facts 

( per ~200 ml serving )

Calories

~85 kcal

Protein

 0 g

Fat

0 g

Carbs

~21 g

Calories

~85 kcal

Protein

 0 g

Fat

0 g

Carbs

~21 g

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lime lemonade with ice and fresh lime slices

Lime Lemonade (Limenade)

A sharp, ultra-refreshing lime-based lemonade built with fresh lime pulp, peel-infused syrup, and bright acidity. Clean, bold, and unapologetically citrus-forward — this is lemonade with teeth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 85
Ingredients Method Notes

Ingredients
  

LIME STRUCTURE
  • 3 item limes pulp; seeds removed
PEEL-INFUSED SIMPLE SYRUP
  • 180 ml water
  • 150 g white sugar
  • 3 item lime zest colored layer only; added off heat
LEMONADE BASE
  • 240 ml fresh lime juice
  • 120-150 ml peel-infused simple syrup to taste
  • item fine sea salt pinch
  • 1 L ice-cold water
TO SERVE
  • item ice
  • item lime slices
  • item lime peel twists

Method
 

  1. In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves without boiling, then remove from heat, add the lime zest, cover, and let steep for 10–15 minutes until aromatic, strain out the zest, and let the syrup cool completely.
  2. In a large pitcher, add the lime pulp and mash gently with a muddler just until juice is released and light structure forms, keeping texture intact and avoiding a purée.
  3. Add the fresh lime juice, 120 ml of the cooled peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste, adjusting carefully by adding more syrup for sweetness or more water if the acidity is too sharp, using extra lime juice only if the lime flavor itself feels weak.
  4. Refrigerate for 1–2 hours until fully cold and the flavors are integrated.
  5. Fill glasses with ice, pour over the chilled lime lemonade, and garnish with lime slices and lime peel twists.

Notes

  • Lime is more acidic than lemon — restraint matters.
  • Peel infusion gives depth and aroma that juice alone cannot deliver.
  • Salt is essential — it tames acidity and amplifies citrus oils invisibly.
  • This should finish dry and crisp, never sweet and soft.
  • Keeps well refrigerated for up to 48 hours.