Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Saturday’s Limeade

From the book Lemonade by Fred Thompson

Serves	8
Yield	1 qt. concentrate

Introduction

When I was growing up, Saturdays at my home meant that Dad was going to grill steaks and, more times than not, mix up some limeade. To this day, I believe limeade to be the most refreshing of beverages. Dad would say that I’ve “goosed this up a bit.” I also think that something got added to Mom’s and Dad’s drinks.

Ingredients

Syrup

	2	cups water
	1½	cups granulated sugar
	~	Grated zest of 2 limes

Limeade

	1	cup freshly squeezed lime juice (about 8 limes)
	⅛	tsp. kosher salt
	~	Chilled lemon-lime soda or sparkling water, as needed

Steps

Make the syrup: In a small saucepan, combine the water and sugar and bring to a boil, stirring to dissolve the sugar. Add the zest, cover, and remove from the heat. Let steep for 10 minutes. Strain through a fine-mesh strainer and let cool.
Make the limeade concentrate: Pour the cooled sugar syrup into a 1-quart container. Add the lime juice and salt and stir to combine. Chill, covered, until very cold. (This will keep for up to 1 week in the refrigerator or up to 1 year in the freezer.)
Serve the limeade: When ready to serve, pour equal amounts of the lime concentrate and lemon-lime soda or sparkling water into a tall glass over lots of ice.

This content is from the book Lemonade by Fred Thompson.

Jacob Grier

Gallagher

Adam Ried

Ginger-Mango-Lime Float

Barefoot Contessa Back to Basics

Mango Banana Daiquiris

Meera S.T. Vargo

Fresh Lemon-Limeade

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.