jamaican lemonade.

I figured since it’s been a scorching, feels-like-100+-degrees-outside everyday (except surprisingly today),  that lemonade was in order!


But not just any lemonade… Jamaican lemonade!

Okay, so I really don’t know if this is Jamaican lemonade.  Or if any such thing exists.

BUT I do know that one of my favorite restaurants back in Pennsylvania served one of my all-time favorite lemonades, and they called it Jamaican lemonade.  That means I’m going to as well.  And while this may not be the exact recipe, the restaurant thoughtfully wrote the contents of said drink on their menu, so I’d say it’s pretty darn close.  So, now that I’m 500+ miles away and can’t just swing by to grab a drink, I can make my own.

And so can you.

This recipe is actually made with the addition of limes, which are apparently more prevalent in the region than lemons are.  So, I suppose you could call this drink lemon-lime-ade.

Or not.

But whatever you do decide to call this drink, I highly suggest you make it.  The lemon and lime combination lends its way to such a refreshing citrus flavor that quenches your thirst even on one of those “I can’t believe it feels like it’s 105 degrees” days.  It’s also the perfect refreshment to serve with some Cuban flavors – which will be coming your way in the next couple of days.  So really, you have no excuse not to make it.

And you’ll be totally thanking me after you do.

Jamaican Lemonade

  • 1 c. pure cane sugar
  • 9 c. water, divided
  • 3/4 c. freshly squeezed lemon juice
  • 3/4 c. freshly squeezed lime juice

In a small sauce pan, heat one cup of the water with the pure cane sugar until the sugar dissolves.  Set aside.

In a pitcher, mix the citrus juices, simply syrup, and the remaining 8 cups of water together.  Chill well and serve.


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