Last week, as our temperatures approached 100 degrees Fahrenheit, I made my first batch of limeade for the summer – a versatile, refreshing staple I make sure to keep on hand all season. As I prepared it, I realized that it’s a recipe worth sharing with you.
I began with a journey through my collection of old cookbooks to see what our Grandmas and Great (Great) Grandmas were making. While most of the recipes were lemonades, I found a surprising variety among them, ranging from a super-simple mixture of juice, sugar, and ice to those which are similar to this one, which starts by making a simple syrup as a base. The variations included a surprising range of herbs and other juices. I am including here only the ones I have personally tested.
What I absolutely love about this recipe is that, although it is simple, it is also extremely versatile.
Because the only bottled lime juice I can find in larger bottles is Key Lime Juice, that is what I usually use, in addition to the small amount of juice from lime(s) I skin for the zest. Be prepared, though: key lime juice makes for a VERY tart drink.
The Pineapple Limeade variation came from my research, and I will definitely make it again. Because I was baking something with pineapple in it, I used the heavy syrup that I drained from the can of pineapple. It was just about one cup, so the mixture I added during steeping was one cup of pineapple syrup and one cup of bottled key lime juice.
If you are zesting lemons or limes for baking or cooking recipes that don’t also use the juice, consider buying one extra (so you can zest it for the “-ade”) and making a batch using the unused juice.
2 C water (545 g)
2 C sugar (396 g)
2 C lime juice (454 g), fresh or bottled
Grated rind of 1 lime (or 2 if they’re really small)
In a medium saucepan, combine water and sugar over medium-high heat, stirring until the sugar dissolves. Bring to a boil and boil for 3 to 5 minutes.
Remove from heat, stir in remaining ingredients, and cover to steep for 1 hour. Strain the mixture to remove any solids and store in refrigerator.
Fill a glass one-third full with limeade syrup, add ice, and top off with either water or seltzer. Stir gently, garnish with a lime slice, and enjoy!
Add 2 sprigs of fresh rosemary during the steeping phase for a tangy, refreshing, herbal drink.
Replace 1 cup of lime juice with pineapple juice during steeping for a tropical twist.
Substitute lime zest and juice with lemon zest and juice to make this classic lemonade.
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