Tuesday, June 20, 2006

Coming of ade

To close out my personal mission to find recipes for every fruit and veggie that is perfectly in season this month, I tried a very simple recipe: Limeade, based on this lemonade recipe from "Simply Recipes". Apparently, the trick to a perfect cold beverage is to use heat! [Cooking for Engineers concurs.]

Boil together 1 c. water and 1 c. sugar, until the sugar is completely dissolved. [Making this "simple syrup" actually keeps the sugar dissolved, so it won't - pardon the scientific parlance - crash out of solution and form that icky sludge at the bottom of your glass.] Let it cool to about room temperature.

While the sugar syrup is boiling and cooling, juice your limes. You will need 1 c. lime juice altogether, which for me was 8 limes worth. Each fruit gives about 2 Tbsp. juice by normal squeezing, but if you have a good citrus juicer you might get better mileage. I also strained the lime juice to avoid getting pulp and/or seeds in my drink.

Mix together the syrup, lime juice and another 2-6 c. cold water/ice, depending on how sweet you like it, and serve. For the record, we added about 4 cups water, and enough ice to fill our glasses. Makes 6-8 servings.

3 comments:

Jess said...

Do you think this would work with splenda?

Jackie said...

I'm pretty sure it would, since you can use Splenda as a sugar substitute in baking. I believe the chemical structure of Splenda is really similar to sugar and so its properties are very similar as well. Let me know how it turns out if you try it!

Caroline said...

I'm going to try this tonight with lemons!