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.
| ||1½ || 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) |
| ||1½ || cups granulated sugar |
| ||7 to 8 || cups cold water |
- 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.
- 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.