Limeade Recipe

Limeade Base

1. 1

   Make simple syrup

   Combine 3 tablespoons granulated sugar and 1/2 cup hot water in a heatproof measuring cup or small saucepan. Stir until sugar is completely dissolved. Allow the syrup to cool 5–10 minutes to warm/room temperature before mixing with citrus.

2. 2

   Juice the limes

   Roll each lime firmly on the countertop to loosen juices. Halve the limes and juice until you have about 3/4 to 1 cup of fresh lime juice (from 6–8 limes). Strain the juice through a fine mesh sieve into a pitcher to remove seeds and excess pulp if you prefer a clear drink.

3. 3

   Combine and dilute

   To the pitcher with the strained lime juice, add the cooled simple syrup and 4 cups cold water. Stir thoroughly and taste. Adjust sweetness by adding up to 1–2 more tablespoons sugar (dissolve in a little warm water first) or more water to reduce intensity.

4. 4

   Chill and serve

   Add 2 cups of ice to the pitcher or fill glasses with ice. Pour limeade over ice into individual glasses. Garnish each glass with a lime slice and a sprig of mint, if using. For a salted rim: rub a lime wedge around glass rims and dip into a small plate of salt before pouring.

5. 5

   Make ahead and store

   Store any leftover limeade covered in the refrigerator for up to 3 days. Stir before serving as separation may occur. If flavor fades, brighten it with a splash of fresh lime juice before serving.