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.

Martha Stewart Living, June 2008


Recipe Summary

Makes 6 cups


Ingredient Checklist


Instructions Checklist
  • 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 (2)

Rating: Unrated
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.
Rating: Unrated
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.