Friday, May 28, 2010

Limeade: Part Deux

I'm channeling David.

I used:
1 cup fresh lime juice
~1/2 Tbsp lime zest
3/4 cup sugar
3 cups water

Combine the sugar, zest, and 1 cup water, and bring to a boil... stir and remove from heat, your sugar should be dissolved.

Combine lime juice and the other 2 cups of water in a pitcher, and strain syrup into it.
Chill and/or serve over ice.

Keep in mind that this is just kind of a guideline.  I figure I'm sweet enough, so I only put in 3/4 Cup of sugar... others I know put in a full cup.  Course, a lot depends on how tart the limes you have are.  So make sure you taste as you go along.  Just as if you were cooking... season and taste, season and taste.


  1. So did that zest really add a limey zing!? And how was your sugar to lime tartness ratio?

  2. Yeah, the zest added a lot of depth, and Limey-ness, to it. I was hesitant at first because the zest all by itself isn't necessarily a "good" flavor, but went with it anyway. I'm glad I did.
    And my limes were not as tart as some I've had, that's the real reason why I only added 3/4 cup of sugar.