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Dairy-Free Brazilian Lemonade - Bright, Creamy, and Refreshing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fresh limes (4–6 medium, thin-skinned if possible)
  • Full-fat coconut milk (1 cup; shake the can well)
  • Cold water (3–4 cups, divided)
  • Sugar (1/3 to 1/2 cup; adjust to taste)
  • Ice (plenty, for blending and serving)
  • Pinch of salt (optional, to sharpen flavors)
  • Vanilla extract (1/4 teaspoon, optional for roundness)
  • Mint (optional, for garnish)

Method
 

  1. Wash the limes well. Scrub them under warm water to remove any wax or residue. This matters because you’ll be blending the peel.
  2. Trim the ends and quarter the limes. Keep the peel on. If your limes are very thick-skinned, reduce the number slightly or peel one to avoid too much bitterness.
  3. Blend in batches for best texture. Add half the limes, 2 cups cold water, and half the sugar to a blender. Pulse 5–7 times in quick bursts. You want to extract the oils and juice without pulverizing the peel into bitterness.
  4. Strain. Pour the mixture through a fine-mesh sieve into a pitcher, pressing gently with a spoon. Discard the pulp.
  5. Repeat. Blend the remaining limes with another 1–1.5 cups cold water and the rest of the sugar. Pulse, strain, and add to the pitcher.
  6. Stir in coconut milk. Add 1 cup full-fat coconut milk and a pinch of salt. Stir until smooth and milky. Taste and adjust sweetness or tartness with more sugar or a splash of water.
  7. Chill briefly. Pop the pitcher in the fridge for 15–20 minutes if you can. This lets flavors round out.
  8. Serve over lots of ice. Stir before pouring. Garnish with mint or a lime wheel if you’re feeling fancy.
  9. Optional upgrade: Add 1/4 teaspoon vanilla extract for a subtle bakery-style creaminess, or a few fresh mint leaves blended lightly (then strained) for a cooling finish.