Classic Limeade
makes roughly 1 1/2 gallons
More tart than lemonade, limeade is the perfect drink for a hot summer's afternoon. It mixes well with light alcohols and goes surprisingly well with food. To sweeten it, you might add a splash or more of cherry juice.
This recipe is adapted from Frank Stitt's Southern Table cookbook.
5 limes, washed under warm water and halved
1 gallon water
1 1/3 cups sugar
1/4 cup honey
Lime slices for garnish
Mint sprigs for garnish
prep: 15 minutes
total: 15 minutes, plus 30 minutes to 1 hour chilling time
nonreactive pot
strainer
pitcher
1. Combine all of the ingredients in a nonreactive pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar and honey are dissolved, about 10 minutes. Remove from the heat, cover, and let steep for 30 minutes to 1 hour.
2. Squeeze the juice from each lime half into the limeade, then discard. Strain the limeade into a pitcher and chill. The limeade will keep for several days or more. Serve in ice-filled glasses garnished with lime slices and mint sprigs.
