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  • Writer's pictureNatasha Mahapatro

Party Limca


Yes, that's right. Every single guest will be impressed with this recipe. And when I say, everyone... I mean everyone - kids and adults alike.

I promised you a summer series and I am here to deliver good on that promise. That too with a 10/10 recipe to kick things off. The name makes me the happiest because that is what the drink truly gives off at first sip. It's not regular Limca... it's a party Limca!

I'd even go so far as to say that if you are planning to make a single recipe from my website this summer - LET IT BE THIS ONE. Party Limca is truly one of those drinks that I've made that feels cookbook-worthy and while I am not one to take count of my praises easily, this might single-handedly be the best thing I've ever invented. :) And yes, if I were to publish a cookbook today itself - I'd want this on the cover!

WOW. Ok...I need to take a seat (maybe several) and start talking about what exactly makes this recipe such a winner in my book. For starters, it's a pitcher recipe. Pitcher recipes make hosting a breeze, especially considering this one allows you to prep a few things beforehand to ensure we're spending the most possible time we can sipping it (al fresco preferably) with our loved ones instead of inside the house prepping ingredients till the 11th hour.

What is the total number of ingredients that are required? 4! And that's including the Limca. :) Speaking of ingredients, I love the summer-forward ingredients in this recipe. We're using canteloupe puree as well as fresh basil to make a delectable summer beverage that is truly best enjoyed OUTSIDE.

Also, I promised that each recipe I share will include recommended food pairings. My ideal food pairing would be some super spicy Thai dishes like a extra hot Thai fried rice and/or chicken pad thai. If serving with Indian menu, I'd recommend pairing this with some spicy chaat dishes or some spicy chicken/paneer tikka would be delicious with this recipe!

And I'd be remiss if I did not mention the stunning glasses that were kindly gifted to me by Casa Amarosa. An Indian-American brand that oozes luxe vibes and an aesthetic so close to mine - you best believe I was smitten at first sight when I learned about the brand via Brown Girl Mag. Casa Amarosa works directly with small producers in India - I was blown away by the quality and the way in which these products arrived at my home. Trust. If you are in search of a beautiful place to shop for home decor for yourself or a loved one - this is the place. I can't wait to show you some other pieces that were gifted to me by the brand and best believe, I will be purchasing some goodies for some upcoming engagement parties/weddings I am attending this summer! You can learn more about the brand's purpose here. They were kind enough to also offer a code, TASHMASHUP10 on all orders. Happy shopping!



  • 16 oz cantaloupe melon puree* (see notes on how to make the puree)

  • 2 oz freshly squeezed lime juice, freshly squeezed

  • 32 oz Limca, chilled

  • 1/3 cup of tightly packed fresh basil leaves, plus extra if desired for garnish

  • 8 cantaloupe pieces, cut into triangles, optional for garnish



  1. To a pitcher, add your canteloupe puree, lime juice, and fresh basil leaves. Stir to combine, being sure to muddle the fresh basil a bit into the puree.

  2. Then, gently pour in your chilled Limca to the top. Stir again gently. It will fizz but just mix it gently to make sure everything is combined well.

  3. Pour into coupe glasses when ready to serve, being sure to stir before each pour and ensuring no basil leaves go into each glass.

  4. Garnish with some fresh canteloupe pieces and reserved basil using a cocktail pick if desired. Cheers!

~ Serves 8


  • Another day, another incredibly easy recipe for you! If you are wondering how to make canteloupe puree, it could not be easier! One canteloupe (of course this depends on size) should yield about 16-20 oz of puree. After washing and cleaning your canteloupe, simply peel and seed the fruit after cutting it in half. Then, cut the cantaloupe into 1-inch cubes and place them in a blender. I recommend blending for about 30-45 seconds or until smooth. You could most definitely strain the puree at this point, but I like the texture of a puree vs. a juice in this specific recipe!

  • If you don't have Limca, you could most definitely use Sprite. I just personally love the taste of Limca as it tastes more akin to a sparkling lemonade than it does a lemon-lime soda. You could also make this recipe lighter and use a lemon-lime gut-friendly soda like Poppi or Ollipop or even use lemon-lime sparkling water.

  • The fresh basil takes this recipe to the next level. I wouldn't skip it or use a different herb as the specific flavor of basil pairs so well with the canteloupe. I would also recommend using fresh basil and you will not get the same effect by using dried basil!

  • If you are looking to prep this recipe in advance, you surely can. Just add the canteloupe puree, freshly squeezed lime juice, and basil to a pitcher. Cover and let sit in the fridge until ready to serve. When you are ready to serve, simply add in your chilled Limca. On that note, be sure to chill your Limca beforehand in the fridge. The recipe tastes best when served cold and we are not serving this one with ice.

  • Since I know curious minds out there want to know if you can serve this spiked - you sure can. I would recommend sticking with a clear unflavored liquor, preferably vodka. Before serving, just add 1 oz of vodka to the glass - stirring to combine before enjoying. Cheers!

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