Swiss Lemonade Without the Bitter Taste
Make creamy Swiss lemonade with whole limes in a blender in minutes. Strain it to keep it from turning bitter, and enjoy it in just 10 minutes.
- Total time 10 min
- Prep time 10 min
- Makes 4 glasses, 250 ml each
- Difficulty Easy
Swiss lemonade is made by blending the whole lime, peel and all. The peel gives it its aroma and pale green color, but it’s also where the bitterness comes from—especially the white pith. The trick is to cut off the ends and central pith, then blend for just a few seconds, until the flavor is released.
Strain it right away and serve chilled. If the pulp sits in the lemonade, it will turn bitter.
Ingredients
Amounts for 4 servings (4 glasses, 250 ml each).
Equipment
- Knife and cutting board
- Blender
- Sieve
- Pitcher
Instructions
-
Step 1 Cut the limes
Wash the limes well, scrubbing the peel. Cut off the ends, quarter each lime lengthwise, and remove the white core from the center.
- 2 Persian limes
-
Step 2 Blend briefly
Add the limes, cold water, sugar, and ice to a blender. Pulse for no more than 10 seconds.
- 3 cups cold water
- 1/2 cup sugar
- 1 cup ice
-
Step 3 Strain and serve
Strain immediately, pressing the pulp with a spoon, and serve right away.
Tips for success
- Persian limes with thin, smooth skin are less bitter.
- For a creamy version, replace the sugar with 4 tablespoons of sweetened condensed milk.
- Blend in a few mint leaves for an even more refreshing drink.
Substitutions
- Sugar
- Honey or sweetener, to taste, added after straining.
How to store
Drink it right away: the peel can make the lemonade bitter within minutes.
Allergens
None of the major allergens are listed among the ingredients.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.