For the longest time, there’s been nothing more satisfying than sipping a cool, refreshing glass of lemonade—on a sandy beach, after a long hike, or simply to beat the summer heat. Our humble lemonade has always been a reliable comfort drink, but guess what? It’s time to give your go-to lemonade a twist—say hello to the drink of the summer: pickle lemonade! And if you’re thinking, pickles in my drink?—well, you’re not alone. Even pop star Dua Lipa tried mixing pickle juice into her soda last year, sparking a viral trend online. So why not take that tangy idea a step further and let it redefine your summer sip?
The surprising birth of pickle lemonade
As per the New York Times, the drink was born in a moment of unexpected inspiration. While working on the now-iconic chicken sandwich, the team in Popeyes’ test kitchen found themselves awash in leftover barrel-aged pickle brine. Rather than let it go to waste, they decided to experiment—resulting in a refreshing drink that took everyone by surprise. Amy Alarcon, vice president of culinary innovation at Popeyes, said it started “as a lark,” but soon the team realized it wasn’t just a novelty; it was genuinely delicious and hydrating.
After years of perfecting the balance and finding enough pickles to make it happen, the bright, electric-green pickle lemonade made its official debut in early April, alongside fried pickle chips. And just like that, a new summer drink sensation was born.
What’s the deal with pickle lemonade?
Pickle lemonade is exactly what it sounds like—your classic lemonade, but with a salty, tangy twist from dill pickle brine. While it might sound a little weird, pickle lemonade is quickly becoming the talk of the summer for its surprising flavor.
And the idea of mixing pickle brine into drinks isn’t exactly new. Think of the legendary pickleback shots (whiskey chased with pickle brine), the briny tang of a pickle martini, and not to mention that Disneyland once offered a pickle lemonade that divided fans—some loved it, others said, “I love pickles, but this is gross!”
In reality, cultures around the world have long experimented with salty or fermented lemonades. In Brazil, there’s the creamy, sweet-tart limonada made with bright green limes and condensed milk. In India, nimbu pani combines lemon, salt, mint, and cumin for a spicy-salty-citrusy refresher. And in Vietnam, the preserved lemons in nuoc chanh muoi provide a drink that’s salty, sweet, and incredibly thirst-quenching—often dubbed “Vietnam’s version of Gatorade.”
How to make pickle lemonade at home
Ready to jump on the pickle lemonade trend? Here’s a simple recipe to make about 5 cups of this refreshing drink:
Total Time: 20 minutes
Yield: About 5 cups
Ingredients:
7 large organic lemons, room temperature
⅔ cup sugar
3 cups chilled, filtered water
1 to 1¼ cups dill pickle juice (plus pickle spears for garnish)
Ice, for serving
Steps:Thinly slice 1 lemon for garnish. Squeeze enough to get 1 cup of lemon juice. Save the peels and any leftover lemon quarters.
In a large jar or pitcher, combine the sugar with the lemon peels. Muddle together with a wooden spoon until the sugar mostly dissolves.
Pour in the lemon juice. Cover and shake (or stir well) until the sugar fully dissolves.
Add the chilled water and start with 1 cup of pickle juice. You can add later if you want more tanginess
Strain through a fine-mesh sieve. Serve over ice in tall glasses, and garnish with a lemon slice and a crunchy pickle spear!
Dua Lipa shares new drink recipe combining Diet Coke, pickle juice and jalapeño sauce. pic.twitter.com/7dsE4BOBWi
— Pop Base (@PopBase) October 5, 2024
The surprising birth of pickle lemonade
As per the New York Times, the drink was born in a moment of unexpected inspiration. While working on the now-iconic chicken sandwich, the team in Popeyes’ test kitchen found themselves awash in leftover barrel-aged pickle brine. Rather than let it go to waste, they decided to experiment—resulting in a refreshing drink that took everyone by surprise. Amy Alarcon, vice president of culinary innovation at Popeyes, said it started “as a lark,” but soon the team realized it wasn’t just a novelty; it was genuinely delicious and hydrating.
After years of perfecting the balance and finding enough pickles to make it happen, the bright, electric-green pickle lemonade made its official debut in early April, alongside fried pickle chips. And just like that, a new summer drink sensation was born.
What’s the deal with pickle lemonade?
Pickle lemonade is exactly what it sounds like—your classic lemonade, but with a salty, tangy twist from dill pickle brine. While it might sound a little weird, pickle lemonade is quickly becoming the talk of the summer for its surprising flavor.
And the idea of mixing pickle brine into drinks isn’t exactly new. Think of the legendary pickleback shots (whiskey chased with pickle brine), the briny tang of a pickle martini, and not to mention that Disneyland once offered a pickle lemonade that divided fans—some loved it, others said, “I love pickles, but this is gross!”
In reality, cultures around the world have long experimented with salty or fermented lemonades. In Brazil, there’s the creamy, sweet-tart limonada made with bright green limes and condensed milk. In India, nimbu pani combines lemon, salt, mint, and cumin for a spicy-salty-citrusy refresher. And in Vietnam, the preserved lemons in nuoc chanh muoi provide a drink that’s salty, sweet, and incredibly thirst-quenching—often dubbed “Vietnam’s version of Gatorade.”
How to make pickle lemonade at home
Ready to jump on the pickle lemonade trend? Here’s a simple recipe to make about 5 cups of this refreshing drink:
Total Time: 20 minutes
Yield: About 5 cups
Ingredients:
7 large organic lemons, room temperature
⅔ cup sugar
3 cups chilled, filtered water
1 to 1¼ cups dill pickle juice (plus pickle spears for garnish)
Ice, for serving
Steps:Thinly slice 1 lemon for garnish. Squeeze enough to get 1 cup of lemon juice. Save the peels and any leftover lemon quarters.
In a large jar or pitcher, combine the sugar with the lemon peels. Muddle together with a wooden spoon until the sugar mostly dissolves.
Pour in the lemon juice. Cover and shake (or stir well) until the sugar fully dissolves.
Add the chilled water and start with 1 cup of pickle juice. You can add later if you want more tanginess
Strain through a fine-mesh sieve. Serve over ice in tall glasses, and garnish with a lemon slice and a crunchy pickle spear!
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