Gingered Limeade
Persian and Bearss are the type of limes most often found in supermarkets. Gourmet stores sometimes carry kaffir, key or rangpur limes. All limes are more perishable than lemons and should be kept in a perforated plastic bag in the refrigerator. When you've had one glass too many of lemonade, give this a try.
Makes about 6 cups (1.5 L)
Ingredients
4 cups (950 mL) water½ cup (120 mL) granulated sugar
3 slices fresh ginger, ⅛-inch (3-mm) thick and 1-inch (2.5-cm) in diameter
1⅓ cups lime juice (320 mL), about 5 large limes
2 cups (480 mL) ice cubes
washed strawberries, for garnish
Instructions
In a medium saucepan, bring 1 cup (240 mL) water and all the sugar to a simmer, stirring occasionally to make sure the sugar doesn't burn. Once the sugar has dissolved, remove from heat and add the ginger. Infuse for a half hour. By this time the syrup will have cooled to room temperature. Discard the ginger.
Pour the lime juice into a large pitcher and mix in 1 cup (240 mL) of the sugar syrup. Stir in the remaining water and the ice cubes. Add more sugar if the limeade is too tart for your taste.
Pour into glasses and garnish each with a sliced strawberry.
Cook's Tip
To get the most juice from a lime, make sure it's at room temperature (a few seconds in a microwave will help). Before juicing, roll it around on a countertop to soften, applying pressure with the palm of your hand.
This recipe is from Linda Haynes, the More from ACE Bakery cookbook.
Photo by Doug Bradshaw.
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