It’s that time of year, when cold icy drinks are exactly what you need to quench your thirst. You are spending more time outside at BBQ’s or around the pool (maybe at a lake or even ocean side- you do you). There’s just something about the little bit of sugary lime, the sweetness and acidity, that makes for a perfect combination. Let’s say you’re serving carnitas with a side of lime and you want to continue on with that flavor. Maybe your favorite pie is key lime and you just wish you could drink it on a hot day. I love lemon, but sometimes it just seems like lime is the thing.
As organic as possible:
5 to 7 medium limes, plus slices for garnish
1/2 cup sugar or honey, plus more if needed
*We also added more sliced limes and mint to garnish
Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.
For the original recipe see Martha Stewart’s Limeade