Fresh Lemon-Limeade
From the Meera S.T. Vargo collection
| Prep Time | 15 minutes |
| Total Time | 15 minutes |
| Yield | 2 qt. |
Introduction
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.
Ingredients
| 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 |
Steps
- Combine lime juice, lemon juice, lemon zest, lime zest, 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.
This content is from the Meera S.T. Vargo collection.