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Fresh Lemon-Limeade

From the collection
Prep Time 15 minutes
Total Time 15 minutes
Yield 2 qt.

Culinate editor’s note: Though Meera suggests straining out the zest, we found that we didn’t mind the pulp and zest of unstrained Lemon-Limeade.


Tangy, sweet-tart refreshment. Delicious with or without the lemon verbena. If you do use it, it will add another layer of citrus flavor. The citrus zest and a pinch of salt add depth — don’t omit them.


cups lime juice (from 8 to 10 limes)
½ cup lemon juice (from 2 to 3 lemons)
1 tsp. lime zest
1 tsp. lemon zest
~ Pinch salt
4 dried leaves lemon verbena, crushed (optional)
cups granulated sugar
7 to 8 cups cold water


  1. Combine the juices, zests, salt, lemon verbena (if using), and sugar in a medium bowl or a 4-cup measuring cup. Stir mixture until sugar is dissolved, 2 to 3 minutes. Strain out the zest and the lemon verbena, if using.
  2. Refrigerate (up to 3 days) until ready to serve. To serve, combine juice mixture with 7 cups water. If desired, add as much as 1 additional cup water. Serve over ice.

This content is from the Meera S.T. Vargo collection.

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