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Caipirinha Limeade

The sweetened fresh citrus juice that is used in limeade is a natural mixer. Just stir in cachaca, the sugarcane-based brandy that goes into a caipirinha, Brazil's answer to the margarita.

  • Servings: 8
  • Yield: Makes 6 cups

Source: Martha Stewart Living, June 2008


  • 4 limes, each cut into 8 wedges
  • 2 cups plus 2 tablespoons superfine sugar
  • 2 cups fresh lime juice, strained (from about 16 limes)
  • 1 1/2 cups cachaca (or white rum)


  1. Muddle lime wedges and sugar with a wooden spoon in a pitcher. Add lime juice and cachaca, stirring to dissolve the sugar. Divide limeade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

Reviews Add a comment

  • Bama Wife
    1 JUN, 2013
    We made this last week for a summer party, and everyone LOVED it! We couldn't find any cachaca anywhere in town, so we used white rum and it was delicious! I mixed it in a lovely Pier 1 Mexican glass pitcher, and it filled maybe one quarter of the container. If you fill your glasses with ice, you can get about 4 drinks out of it. You can also substitute some high quality lime juice instead of 16 limes per serving! If I make it again, I would probably double the recipe from the start.
  • queenzookie
    6 APR, 2012
    Normally, I like sweet things, but this was too sweet for me. I would use half the amount of sugar next time. Also, because the sugar dissolves in the lime juice and cachaca, this recipe yields far less than 6 cups. It actually only yields about 16 oz. It was good, though and, now that I have an entire bottle of cachaca I will make it again.