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Drinks and Sips · Card DR19
Fresh Limeade
Tart, grassy and pale green-gold, this limeade uses a warm syrup steeped with lime zest and a jar shake with ice that leaves it frothy and slightly cloudy. It is sharper and more aromatic than lemonade, with a clean bite. Pour a round alongside tacos or anything off the grill.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
- Cuisine
- Latin American
Method
Step 1: Finely grate the zest of 2 limes, avoiding the white pith, and set it aside.
Step 2: Heat the sugar and 2/3 cup water in a small saucepan over medium heat, stirring, just until the sugar dissolves and the syrup turns clear, about 3 minutes.
Step 3: Take the pan off the heat, stir in the zest, and steep for 15 minutes, then strain the syrup through a fine sieve and let it cool.
Step 4: Halve the limes and squeeze them on a citrus juicer to get 1 cup of juice, straining out the seeds.
Step 5: Stir the cooled syrup, lime juice, cold water and salt together in a pitcher.
Step 6: Working in batches, pour about 2 cups of limeade into a large jar with a handful of ice, seal and shake hard for 10 seconds until frothy, then pour into round glasses over fresh ice.
Step 7: Cut a slit in each lime wheel, perch one on the rim of each glass and serve immediately.
Kitchen note
Lime zest turns bitter if boiled, so steeping it off the heat captures its bright aroma without the harsh edge that simmering pulls from the peel.
Easy swap
Add 1/4 cup torn basil to the syrup along with the zest for an herbal limeade that pairs well with grilled shrimp.
Filed nearby
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