The Sauce: Limeade – Fresh lime juice with natural lime oils to yield more complex depth of flavor.
‘Great Sauces Transform Good Food into Gourmet’
10 for $1 limes
Summertime heat and humidity calls for a refreshing, citrus cooler made from fresh limes. When I stopped by the Mexican market and discovered a killer sale on limes I smiled for the perfect opportunity to concoct an icy pitcher full. Uno, dos, tres, everyone else is counting these large juicy limes so I counted out my limes in Spanish too! Quatro, cinco, seis, they’re 10 for a $1. Siete, ocho, nueve, diez. Side note: I loved the South of the border music over the intercom. I sway to the beat while I’m in the checkout line. Love it.
You could make limeade from powdered artificial lime dust or frozen juice concentrate or even fresh lime juice. But a few extra minutes to have the depth of flavor and freshness of this homemade lime cooler is worth it at least once or twice a summer.
Recipe: Fresh Limeade
Prep Time: 20 Minutes | Cook Time: 20 Seconds | Yield: 6 Cups | Level: Easy
- 10 medium limes, divided
- 1 1/2 cups sugar
Special Equipment – 2 quart pitcher
4 Juice peeled limes to yield 2 cups juice and place in a pitcher. Pour the simple syrup mixture through a sieve to remove lime peels and add to lime juice and stir. Add 1 1/2 cups cold water. Discard peel.
The thin green part of the peel has natural lime oil that helps protect the fruit. Infusing some of this oil creates a robust dimension to limeade.
This balance of lime, sugar and water is made to tolerate ice and is a bit tart. Add more water or sugar to your taste.
Use this same technique for lemonade or mixed lemon limeade.
Use this limeade as part of drink mixes and punches.
The lime peel could be made into Candied Lime
Peel. Combine 1 1/2 cups of water, 1 1/2 cups of sugar and lime peel in a small saucepan. Bring to a low boil and cook for 30-40 minutes without stirring. Remove lime peel with a slotted spoon and place in a bowl with 1 cup of sugar and mix to coat. Place lime peel on a baking sheet lined with parchment and spread out to cool and dry for 4-6 hours or overnight. Store in airtight container.
- Exchange limes for lemons.
Inspiration – Food52
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 17, 2013