[1] Mint limeade (photo © Pasta Eater | NYC).

[2] Cherry limeade, made with fresh cherries. The recipe is below Stemilt.

[3] Classic limeade (photo © Le Coucou NYC | Starr Restaurant Group).

Blueberry Limeade
[4] Blueberry limeade. You add any fruit purée into limeade. Here’s the recipe from Ciao Florentina (photo © Ciao Florentina).

[5] Ready, set, slice (photo © Loveart Foods | Pexels).


When life gives you lemons, make lemonade.

But what about limeade?

It’s just as delicious and refreshing—even more so, since it’s such a rarity in the U.S.

One reason is that the U.S. is not a lime-growing country, so limes are costlier than lemons.

Limeade is popular in tropical areas like the Caribbean, India, Pakistan and Southeast Asia, where the heat and humidity are good for lime cultivation.

Limes were once grown in Florida; but after a series of natural disasters, the groves were not replanted and production moved to Mexico (97% of our limes come from there). Here’s more about the end of U.S. lime production.

The method of preparation for basic limeade is the same as for lemonade: juice the limes and combine the juice with sweetener, water and ice.

Gin, tequila or vodka can be added to make a limeade cocktail.

See below for more variations to vary basic lemonade.

Ingredients For 8 Glasses

  • 7 cups ice water
  • 2 cups freshly-squeezed lime juice, chilled (16 limes*)
  • 1-1/2 cups sugar or sweetener of choice (use superfine sugar or simple syrup to dissolve easily
  • Garnish: fruit, herbs, lime wheel

    1. COMBINE the lime juice and sugar; stir to dissolve.

    2. ADD to a pitcher of ice water; stir to combine.

    3. SERVE over ice. Garnish as desired.

    Thanks to Stemilt, a grower of cherries, apples and pears in Washington State, for this recipe (photo #2).

    This recipe uses fresh cherries, although you can substitute frozen cherries or cherry syrup if cherries are out of season.

    For Sonic fans: Sonic’s Cherry Limeade is a different recipe, adding 7Up and maraschino syrup. Here’s a version of it.

    The cherry-lime concentrate may be stored in a glass jar in the refrigerator for up to ten days.


  • 12 ounces fresh cherries, pitted and halved
  • 3 ounces honey
  • 1/2 cup fresh lime juice
  • 32 ounces cold water
  • Ice
  • Garnish: fresh cherries (with stems) or lime wheel

    1. COMBINE the cherries and honey in a medium saucepan over medium high heat. Bring to a boil and immediately reduce the heat to low. Simmer for 15 to 20 minutes. Cool to room temperature.

    2. ADD the lime juice and stir to combine.

    3. ASSEMBLE: For a single serving, add 2 ounces of the cherry-lime concentrate to a tall glass. Fill with ice and top with water. Stir and garnish with fresh cherries. To prepare a pitcher-full, combine the concentrate with 32 ounces of water and lots of ice.


  • Fruit: Substitute fruit puree of choice, from berry (blueberry, raspberry, etc.) to mango
  • Herbs: Add a garnish of basil, mint, rosemary, etc.
  • Cucumbers or watermelon: Add slices of cucumber and/or cubes of watermelon to the limeade.
  • Other additions: grated fresh ginger,
  • Sparkling water: instead of still water.
  • Slushie: blend with ice instead of water.
    > The Different Types Of Limes
    > The History Of Limes
    > The History Of Cherries
    > The History Of Lemonade


    *The average lime yields 2 tablespoons of juice.



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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