Haitian Lemonade Recipe
Make Haitian Lemonade Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Flavor & Garnish
Method
Lemonade Base
Make Simple Syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until sugar dissolves and syrup is clear, about 3–5 minutes. Remove from heat and let cool to warm. (Alternatively, dissolve sugar in warm water.)
Juice the Fruit
Roll 8 limes firmly on the counter to loosen juices. Halve and juice them to yield about 1 to 1 1/4 cups fresh lime juice. Strain through a fine-mesh sieve into a bowl to remove pulp and seeds if you prefer a smooth drink.
Combine
In a large pitcher, add the strained fresh lime juice, the remaining 5 cups cold water, the cooled simple syrup (add gradually and taste), and 1 teaspoon salt. Stir well to combine. Adjust sweetness by adding more water or syrup to taste so the balance is bright and refreshing.
Add Ginger and Vanilla
Stir in 1 tablespoon grated fresh ginger and 1 teaspoon vanilla extract (if using). The ginger adds a subtle warm spice typical of many Haitian lemonade preparations, and the vanilla rounds the acidity.
Flavor & Garnish
Crush Mint
Lightly bruise or clap 6–8 mint sprigs between your hands to release aroma, then add them to the pitcher. For stronger mint flavor, gently muddle a few leaves against the pitcher side or in a small bowl before adding.
Chill & Serve
Add 4 cups of ice cubes to the pitcher or fill individual glasses with ice and pour lemonade over. Stir briefly to chill and dilute slightly. Taste and adjust salt or sweetness if needed.