Lima de diamante, or Brazilian diamond limeade, is a wildly refreshing drink made from whole limes blended with water and sugar, then strained to remove the bitter pith. What makes it “diamond” is the unexpected inclusion of the lime’s peel, which releases fragrant essential oils that give the drink a bright, almost floral aroma. It’s a staple at Brazilian churrascarias and beachside kiosks, and it comes together in minutes with just three ingredients.
Ingredients
- 4 large limes (about 400 g total), preferably thin-skinned
- 1/2 cup (100 g) granulated sugar, plus more to taste
- 4 cups (960 ml) cold water
- Ice, for serving
Instructions
- Wash the limes thoroughly under running water. Cut off the very ends (the stem and blossom tips), then slice each lime into eighths, lengthwise. Remove any visible seeds.
- Place the lime wedges, sugar, and 2 cups (480 ml) of the cold water in a blender. Blend on high for 30 to 45 seconds, until the limes are broken down and the mixture looks frothy. Do not over-blend, as this can release too much bitterness from the pith.
- Pour the mixture through a fine-mesh strainer into a large pitcher, pressing gently with a spatula to extract as much liquid as possible. Discard the solids.
- Stir in the remaining 2 cups (480 ml) cold water. Taste and add more sugar if you prefer a sweeter limeade.
- Serve immediately over ice.
Tips
- Choose the right limes: Thin-skinned limes are sweeter and less bitter. If your limes have very thick, pithy skins, peel them before blending to avoid a bitter drink.
- Don’t over-blend: Blending for too long breaks down the pith and releases more bitterness. Stick to 30–45 seconds.
- Strain thoroughly: A fine-mesh strainer is essential. If you don’t have one, use a nut milk bag or a clean kitchen towel.
- Make it ahead: You can prepare the limeade (without ice) and store it in the refrigerator for up to 24 hours. Stir well before serving.
Serving Suggestions
Serve lima de diamante ice-cold in tall glasses with plenty of ice. It’s a perfect companion to grilled meats, especially Brazilian churrasco, or alongside salty snacks like pão de queijo. For a festive touch, garnish with a thin lime slice or a sprig of mint.
Variations
- Herbal twist: Add a handful of fresh mint or basil leaves to the blender along with the limes.
- Sparkling version: Replace half of the still water with sparkling water or club soda for a fizzy limeade.
- Sweetener swap: Use honey, agave, or a zero-calorie sweetener instead of sugar. Adjust to taste.
- Spicy kick: Blend in a small piece of fresh ginger (about 1 inch / 2.5 cm, peeled) for a zesty twist.
Storage and Reheating
Lima de diamante is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours. The flavor may become slightly more bitter over time. Do not freeze, as the texture will be compromised. Stir well before serving and add fresh ice.
Frequently Asked Questions
Can I use bottled lime juice? No, bottled lime juice will not give the same flavor or aroma. The essential oils from the fresh lime peel are key to this drink.
Why is my limeade bitter? Bitterness usually comes from over-blending or using limes with thick pith. Try peeling the limes before blending, and reduce the blend time.
Can I make this without a blender? Yes, you can muddle the lime wedges with the sugar in a large bowl, then add water and strain. It will take a bit more effort, but the result is similar.
How do I get the most juice out of my limes? Roll the limes on the counter with your palm before cutting them. This softens them and makes them easier to juice.
Is this the same as Brazilian lemonade? Yes, in Brazil, limes are often called “limões” (lemons), so Brazilian lemonade is typically made with limes. This recipe is the classic version.
Can I add alcohol? Yes, this makes a great base for a cocktail. Add a shot of vodka or cachaça per glass for an adult version. Please drink responsibly and ensure you are of legal drinking age.
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