Ready for some good news? I’ve added a “print recipe” feature to this website! And to celebrate, I think we should sip some homemade limeade. It’s tart with fresh limes, and cool with fresh mint. A more refreshing summer beverage doesn’t exist.
Limeade is typically made by squeezing a bunch of limes, and adding the juice to a boiled sugar-and-water concoction known as “simple syrup.” But my version is infinitely easier. I let my electric blender do all of the work:
Oh. I’m talking about common ‘Persian’ limes here — the kind most supermarkets sell. Persian limes were developed by John T. Bearss in 1895. They are seedless.
And add 1 cup super-fine sugar. Why super-fine? Because regular granulated sugar is gritty. You’d have to dissolve it in boiling water (the simple syrup I mentioned earlier) in order to use it in a cold beverage. Super-fine sugar dissolves instantly.
Now taste the beverage. Is it too tart? Stir in extra (super-fine) sugar. Too strong? Stir in extra water. Chill thoroughly, or, if you are in a rush, just add ice cubes.
Folks, this isn’t just a cool, refreshing elixir. It’s a cocktail party waiting to happen.
And here, for your convenience, is a printable version of the above:
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