Limeade

Limeade

• Grated zest of one lime (about 1 Tbsp)
• 1 cup lime juice (from about 4-6 Persian limes)
• 3/4 cup to 1 cup granulated sugar
• 3 cups water
• Several sprigs of fresh mint

Method  1 Make simple syrup: In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for for a few minutes.                                                 The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are.                                                                                         2 Strain out lime zest, add lime juice, water, sprigs of mint: Place a strainer over a bowl, or wide-mouthed serving container, and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add several sprigs of fresh mint.   

I put everything in a pitcher and put it in the freezer for an hour, then serve with ice.

Chill, or serve immediately over ice.

Lemonade

All Recipes


1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice (4 lemons)

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.  (or microwave for 1min. when done I added some ice to cool it down )

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.