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I do love my lemonade but this Mexican Limeade has won my taste buds. It’s spectacularly easy to do, uses very little sugar and produces a beautiful lime colored cooler you can use anytime. Racking those fall leaves? Have an afternoon sweat planting bulbs? Here’s your solution.

To make this limeade, you just put water, sugar, and couple of quartered limes in the blender. That’s it. An easier recipe has not been devised.

This recipe is from the delightful book Tacos, Tortas and Tamales by Roberto Santibanez [published by Wiley]. In the coming weeks, you’ll see many recipes here from this shining new book. The recipes are street authentic and terrific. Here you’ll find Duck Confit Tacos. And, for my Brooklyn-born wife, Chicken Liver Tacos. Yes, chicken liver. I told Suzen, she did not believe me, I brought her the book, she apologized, and we’ll be testing soon.

In the meantime, chill.

Oh, of course, you modify this recipe many ways. Add a lemon. Add some alcohol. This is a fast way to a very different margarita



Mexican Limeade


Yield: 4 large glasses


  • 2 limes, rinsed well, quartered and seed clicked out
  • ¼ cup sugar
  • 3 cups of water
  • Ice cubes


Combine the limes, skin and all, and sugar in a blender along with the three cups of water. Blend until very smooth, then strain through a sieve into a large pitcher.

Season to taste with sugar. Stir thoroughly, pour the limeade into ice-filled glasses, and drink immediately.


Source: Tacos, Tortas and Tamales by Roberto Santibanez