Well, sort of.
Limeade is a refreshing summer drink that you can enjoy instead of, or between glasses of wine or beer.
And who doesn’t want a refreshing, healthy, low sugar, icy cold non-alcoholic drink full of Vitamin C that you can DIY at home?
It’s tangy citrus flavour makes it the perfect drink to serve with Mexican food.
Limes are always readily available, but are the most plentiful and full of flavour from late December to April in Australia.
Limeade makes a refreshing morning wake-up drink or, in this season of merriment and overindulgence, a hangover reviver.
I love the tang of fresh lime, so I like to drink it straight, but you can top up your glass with soda water. And if you have a sweet tooth, you can also add a little extra sugar.
Garnish with fresh mint leaves, raspberries, and slices of lime.
Makes 4 cups
1 cup of freshly squeezed lime juice, from about 10 limes
2 cups filtered water
A pinch of salt (I used pink Murry River salt flakes)
½ cup sugar
1 cup filtered water
Make the sugar syrup first, by combining the sugar and water in a small saucepan. Bring it to a boil over medium-high heat, stirring to dissolve the sugar. Then remove from heat and let the syrup cool.
While the sugar syrup is cooling off, squeeze the limes.
A juicer works well, but the quickest easiest method to juice 10 limes is to use a lime squeezer. If you don’t have one – which I don’t – the next best way to crank through all those limes is to use a handheld wooden citrus reamer. What’s a reamer? See pic below.
Combine the sugar syrup, lime juice, and water in a large jug filled with ice, and stir.
Add mint leaves and raspberries to add some colour to the jug. Chill in the fridge until cold before serving, then pour into glasses filled with ice.
Best to drink the same day, but the limeade will last a second day.