A simple pressed lime and lemon drink will refresh you any day. Our version has become extremely popular at Benito’s Hat, where we squeeze boxes and boxes of fresh limes every day. Using agave syrup instead of sugar gives an extra quality to the flavor, but you can use superfine sugar if you prefer.–Felipe Fuentes Cruz and Ben Fordham
LC Perfectly Puckery Note
More tart than sweet is what you’ll find this little limeade to be. After all, that’s sorta the point of limeade, right? To be perfectly puckery? We think so. But just in case you—or your kids—disagree, a little extra sweetener just may be in order.
- 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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