Limeade made the old-fashioned way with fresh lime juice, sugar, water, and not much else. Easy as heck and gosh darn good.
Limeade, when properly made, is supposed to be a little more tart than sweet. And that’s exactly what you’ll find in this easy rendition made with fresh lime juice, sugar or agave nectar, water, and not a lot else. No preservatives. No artificial sweeteners. No chemicals of any sort. Just old-fashioned puckery perfection. This post has been updated. Originally published May 3, 2013.–Renee Schettler Rossi
- Quick Glance
- 10 M
- 10 M
- Serves 4
- 4 cups cold water
- 2 tablespoons agave syrup or 2 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery) dissolved in a little hot water, or more to taste
- 2 smallish lemons, preferably organic, scrubbed and halved
- 4 smallish limes, preferably organic, scrubbed and halved
- 1. Pour the water into a pitcher, add the agave syrup or sugar mixture, and mix well.
- 2. Squeeze the juice from the lemons and limes into the pitcher, reserving the spent citrus halves. Taste and, if desired, add agave syrup or sugar according to taste.
- 3. If desired, slice 2 squeezed lemon halves and 4 squeezed lime halves in half again (by our count, that makes 12 wedges) and toss them in the pitcher.
- 4. Serve over ice.
Thirsty for more? Sip on these:
Limeade Recipe © 2012 Felipe Fuentes Cruz | Ben Fordham. Photo © 2012 Peter Cassidy. All rights reserved.
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