Lemonade gets lots of attention during summer months. But why ignore limeade? It’s just as refreshing, and more of a treat since one doesn’t often find it.
If you don’t want to squeeze limes, it’s easy to pick up a can of frozen limeade. The concentrate is versatile: also a component of some slushies, sangrias, and Margarita and Daiquiri recipes*.
You can also use limeade—fresh or frozen—as a mocktail. Add a few dashes of bitters, or a splash of tonic water for a mocktail Gin & Tonic.
And of course, turn limeade into a cocktail by adding gin, tequila or vodka.
There are lots of limeade recipes below.
Before you juice any lime, though, you may want to zest it first. Here’s what to do with the zest.
And here’s a Mexican approach to limeade that heats things up with a favorite national seasoning, Tajín:
This recipe adds some heat with a spicy Tajín rim (photo #1). If you’re not into spicy, omit the rim or make one with lime zest and sugar (photo #4).
You can also make limeade ice cubes that don’t dilute your drink.
Thanks to Tajín for the idea. If you don’t know about Tajín Seasoning, check it out.
1. MOISTEN the rim of the glasses with water or lime juice; twist in a dish of Tajín. Set aside.
2. PEEL and seed 1-1/2 cucumbers and purée in a blender or food processor.
3. SLICE the remaining cucumber. Fill each glass with ice, sparkling water, lime juice and the processed cucumber; mix well
*You can also refreeze the concentrate into ice pops and use it in chicken glaze.
Comments are closed.