Fresh Limeade Recipe

Juice limes

Roll the limes on the counter under your palm to soften, then cut in half and juice until you have about 1 1/2 cups (approximately 8–10 medium limes). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.

Dissolve sugar

In a large pitcher, combine 3 tablespoons granulated sugar with 1/2 cup warm (not hot) water. Stir until the sugar is fully dissolved. (If using simple syrup, skip this step and add the syrup later to taste.)

Combine and dilute

Add the strained lime juice to the pitcher with the dissolved sugar. Pour in 3 1/2 cups cold water, stir well, and taste. Adjust sweetness by adding up to 1/4 cup simple syrup or an extra tablespoon or two of granulated sugar dissolved in a little water if needed.

Chill

Add 2 to 3 cups of ice to the pitcher to chill and slightly dilute the limeade. Alternatively, refrigerate the pitcher for 30–45 minutes and add ice to individual glasses when serving.

Taste and finish: If you prefer a slightly savory accent, stir in a pinch of salt and mix. Adjust sweetness or tartness to taste by adding more simple syrup or a splash more water.

Serve: Fill glasses with ice, pour the limeade, and garnish each glass with a lime wheel or wedge and a mint sprig. Serve immediately.

Storage: Store leftover limeade in a sealed pitcher or container in the refrigerator for up to 3 days. Stir before serving; add fresh ice as needed.