Peruvian
Limonada Peruana con Hierba Luisa
A frothy Peruvian limeade pulsed with peel-on limes and chilled hierba luisa infusion for a bright citrus-herbal finish.
6 servings · 15 minutes prep · 5 minutes cook
Ingredients
Hierba Luisa Infusion
- 2 cups water
- 8-10 sprigs fresh hierba luisa or lemongrass, bruised; use the tender aromatic portions
Limonada
- 6-8 small Peruvian limes or Key limes, washed well, stem ends trimmed, quartered, and seeded; leave the peel on
- 1/3-1/2 cup granulated sugar, to taste
- 2 cups ice, plus more for serving
- 2 cups cold water
Directions
Steep the Hierba Luisa
- Bring the water to a simmer in a saucepan. Add the bruised lemongrass, cover, remove from the heat, and steep for 10-15 minutes.
- Strain through a fine-mesh sieve and chill the infusion completely before blending.
Pulse the Limes
- Wash the limes well. Trim off the stem ends, quarter the limes, and remove all seeds, leaving the peel on.
- Add the quartered limes and 1 cup chilled hierba luisa infusion to a blender. Pulse for only 3-5 seconds; do not blend continuously. Stop once the ingredients are broken into coarse pieces; continuous blending would extract bitterness or excess liquid.
- Strain through a fine-mesh sieve immediately, pressing gently but not grinding the peel against the mesh.
Finish and Serve
- Return the strained citrus liquid to the blender with the remaining hierba luisa infusion, granulated sugar, cold water, and ice cubes.
- Blend for 15-20 seconds, until the limonada is pale, frothy, and very cold.
- Add sugar for sweetness or cold water for dilution in small increments, stopping when the drink is bright and tart rather than syrupy. Pour over fresh ice at once; holding the blended lime allows the peel oils to turn bitter.
