Limonada (Brazilian Lemonade)

By Gabriella Lewis

Updated Oct. 12, 2023

Limonada (Brazilian Lemonade)
Armando Rafael for The New York Times. Food Stylist. Mariana Velásquez.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(1,435)
Notes
Read community notes

Creamy, frosty and tart, this popular Brazilian drink is a fantastic refreshment for a hot day. In Brazil, it’s also known as limonada Suíça, which translates to Swiss lemonade, because it typically includes sweetened condensed milk, which was marketed by the Swiss company Nestlé in Brazil in the 1940s. Sweetened condensed milk is essential to Brazilian sweets, including desserts like brigadeiros. A shelf-stable dairy product that doesn’t curdle in the presence of acid, it gets blended here with limes, sugar, ice and water to make this tangy beverage creamy. Limonada Suíça always includes condensed milk, but limonada sometimes leaves it out. And even though it’s called lemonade, it often uses limes since the word limão is often used interchangeably for lemons and limes in Portuguese. Pulsing the entire lime into this drink adds an extra layer of brightness and depth from the rind. This drink takes only minutes to blend and is best served immediately.

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Ingredients

Yield:6 servings
  • 4limes, scrubbed and washed, plus wedges or wheels for serving
  • ⅓cup granulated sugar
  • 7ounces sweetened condensed milk (or, for a dairy-free version, use 7 ounces sweetened condensed coconut milk)
  • 4cups cold water
  • 4cups ice, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

163 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 3 grams protein; 56 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off and discard the tips of the limes, then cut the limes in quarters.

  2. Step 2

    Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible.

  3. Step 3

    Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids.

  4. Step 4

    Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately.

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Ratings

4 out of 5
1,435 user ratings
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Cooking Notes

Jennie

I know we are all thinking this…what alcohol would pair best to make this an adult beverage?

Big Talulah

Ok we made this and it was delicious albeit quite messy… my brother in law then proceeded to just mix storebought limeaid with condensed milk and zested a lime over top, poured it over crushed ice and it was, dare I say better??

Anne

I am thinking of using cream of coconut rather than condensed milk and adding RUM for an adult indulgence.

Siri C

I have lived in Rio de Janeiro. Brazil for 40 years and have never heard of adding sweetened condensed milk (aka “Leite Moça”) to Limonada Suíça. We blend the cut up line with sugar or sweetener, water and ice and serve in a tall glass with a straw. Very refreshing on a hot day!

Kriss

Or cachaca, Brazilian rum.

Mayanne

I have never heard of this luscious offering and the idea of whirring whole limes seemed crazy. And, I'm not a fan of sweetened condensed milk, which to me seems fake and cloying. BUT, this was wonderful. Tart, sweet, light, refreshing. Thank you for sharing!

Jake Romero

This would be a fantastic party punch with silver rum, vodka, or tequila!!!!

Aloisio

If you want to pair it with alcohol, ditch the condensed milk and add cachaça from Brazil and you have a caipirinha like drink

Emo

I peel half the limes, and the white stuff on the wedges, as you would for a caipirinha, otherwise its too bitter--Amy, try with half-peeled limes and see. As for it keeping for 3 days, well, I guess technically it does, but it might be undrinkable by then: the longer it sits, the bitterer it gets. In Brazil, we make it and serve it, since no one likes "limonada azeda"!

Gage

Made exactly as recipe states. The first glass fresh out of the blender was great, but as it set in the refrigerator it seemed to become much more bitter. Next time I might peel some of the limes to avoid extra bitterness. Also an extra lime or two would be great if you like it more sour.

Frank

But the song says you put the lime in the coconut, not the other way around! Seriously though I will try this since I'm not a fan of too much sweetness. I have been buying Outshine Lime and Coconut popsicles lately and this will scratch both itches.

Tara

Coconut milk or cream and honey?

Emo

Yes, and it was a disaster; limes bounced around and water spilled out the sides. When it was all done I was left with a mess and no limonada. BTW, condensed milk is certainly optional--plenty of limonodas suíças are made with sugar, and it's more refreshing that way on a hot day. And yes, it is delicious mixed with cachaça.

ekelly

Gin and lime, that’s a great combo.

Morgan

I am using Nature's Charm Sweetened Condensed Coconut Milk, but regular sugar. Monk Fruit, agave syrup, or honey may be a good sub.

Dalhia

spike it with rum, vodka or tequila!

Maggie

Agree with the other comments- HUGE mess, but totally delicious! I followed others’ directions to peel half the limes, worked beautifully.

Danielle Esparza

If you remove the lime skins with a “Y” peeler and cut away & toss the remaining pith it makes the drink a little less tart/bitter. Does take some extra effort but worth it if you have the time. Also only used half the amount of ice. Some people said it’s too bitter using the whole limes but the recipe does say to not purée the limes completely & I almost missed that so maybe others did too? Refreshing & delicious drink. Needs to be consumed the day it’s made. Bitterness increases as it sits.

Euphemia Thompson

can use a paring knife or regular peeler. Doesn't have to be a "Y" :-)

BKnaz

This was so refreshing. Not at all bitter - take heed not to blend it too much. Replaced one cup of the water w one cup of light coconut milk and it was delicious. Definitely screaming for rum.

janice

Great hit with 11 yr old grandson and 73 yr ol grandma!

Jobo

I made this as written but as I was straining it, I saw a lot of the ice was staying behind with the rind. I ended up dumping it all back in the blender and pulverizing everything, rind and all. It was delicious and IMO the pulverized rind cut the overt sweetness without any bitterness whatsoever. It was fantastic!

Dave

Is 7 oz by weight or volume? The can of 14 oz is by weight, but I thought liquids are usually measured by volume.

Caroline

Quartered the recipe, omitted the sugar but used 3.5 ounces of sweetened condensed milk, then only used zest and juice of a lime so it wouldn’t be too bitter. Poured over ice it was perfect for two people

Luiz Basile

Here in Brazil we have 2 versions, one with condensed milk and the most common one without, with added sugar or sweetener. I will sure try the one with coconut milk, sugar and cachaça (that we don't have here, but I see you guys commenting )

anne mardy

Followed someone suggestion to zest and juice limes to avoid bitterness, and skip the extra sugar. Huge hit, kids chugged it!

Matt

The challenge here is the limes. Brazilian limes are superior to the ones we can get in U.S. limonada, caparinha, etc. are never as good as they are In Brazil. It is heartbreaking every time I try. I Wish we could import them.

Sara

These were delicious but very messy to make. We added a shot of rum to each glass, then strained the lime/sugar/milk mix into it. I might try concentrated limeade next time.

Gigi D.

First of all, the limes need to be well peeled, or you will get bitter lemonade. Then, after blending the peeled limes with water, ice, and sugar or condensed milk ( no need to add both) you have to pass it through a strainer, or it will also get bitter after a few minutes sitting in the refrigerator, unless you prefer bitter lemonade. It’s supposed to be served right away for optimal results.

Fee

To avoid the bitterness, I zested limes, cut off the pith, and threw the pithless limes + zest into the blender. Very refreshing in our current heat wave!

Pat Haley

What kind of limes should I use? The small light green Mexican limes ((often called key limes) or the larger dark green ones from the market?

Gigi

In Brazil, we only use the small limes, but I believe here they are the same ones we get from the market. You can also try with key limes, but they don’t have as much juice as the regular dark limes.

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