Mexican Limonada Recipes

LIMONADA MEXICAN LEMONADE

Steps:

• Combine lemons with 4 cups water & sugar in the blender.
• Blend until completely pulverized, it should be slightly foamy with a whitish color.
• Strain lemonade into a large pitcher & add the remaining 4 cups of water. Stir.
• Serve over ice & garnish with a lemon wheel.

LIMONADA

Steps:

• Using a lemon or lime squeezer, juice the lemons/lime until you reach one cup.
• In a large pitcher, add the lemon/lime juice, the simple syrup & water.
• Mix well and enjoy over a glass filled with ice.

LIMONADA

Steps:

• Place sugar and water in a small saucepan.
• Bring to a simmer over medium-low heat and cook for about 5 minutes or until syrup thickens a bit.
• Allow to cool to room temperature and transfer to a bottle. Refrigerate until needed.
• Now, juice the limes using a manual or electric citrus squeezer.
• Strain the juice in a large cup or bowl.
• Pour ⅛ cup of lemon juice into a cocktail glass and then add the same amount of syrup.
• Fill the glass with cold sparkling water.
• Garnish with lime slices, give it a quick mix, and serve.

LIMONADA

Steps:

• In a pitcher, stir the lime juice with the sugar and 1 1/2 cups water until the sugar has dissolved. Cover and refrigerate until chilled. Fresh is best, but I think Limonada still tastes good after a couple of days in the refrigerator.

LIMONADA

Steps:

• Thinly peel seven 6 inch long strips of lemon peel to make spirals. Set aside.
• Squeeze lemons to measure about 1 cup juice. Stir together lemon juice, red wine, white wine, and sugar.
• Chill the mixture thoroughly. To serve, pour over ice cubes in glasses, garnish with a lemon sprial.

CREAMY LEMONADE

Steps:

• Combine lemon juice, sweetened condensed milk, and 1 cup water in a blender. Blend until well combined.
• Pour into a pitcher and add remaining 2 cups water. Stir.
• Serve chilled and over ice.

LIMONADA

Steps:

• Place the quartered limes or lemons in the blender with 4 cups of water and sugar.
• Blend until the limes or lemon is completely pulverized, the mixture should be slightly foamy with a whitish color.
• Strain the lemonade and add the remaining 4 cups of water.
• Serve with or without ice based on individual preference.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

LIMONADA DE COCO (COCONUT LIMEADE)

Steps:

• Place all the ingredients in a blender until smooth.
• Serve immediately and enjoy.