My last post was a bit of a bummer. Let's have a drink!
I like lemonade just fine, but limes give it extra depth. But straight limeade is a bit much for me. There's a balance.
I set up a small strainer over a pitcher. You could use cheesecloth even. Or risk some pulp.
First I played with the lemons and limes. Bounced them on the counter. Threw them up in the air. Rolled them on the counter. Assaulting them makes them easier to juice.
Then I cut the fruit in half and squeezed it over the strainer, scraping out the pulp with my thumb.
I also zested a lemon, but zest is hard to photograph, it looks like so little! But really, there was plenty of zest here. Avoid the white pith entirely, that'll ruin your lemonade, but zest really richens the flavor. Richens? Enriches. That sounds forced.
I used agave to sweeten it. I like to use a range of sweeteners - and I know people are torn on agave. Most people use simple syrup, sugar and water. Use whatever makes you happy. For 2 lemons and 3 limes, I use about 1/4 cup of agave.
I added a full tray of ice cubes and enough water to bring it up to six cups and let it sit in the fridge. It's not super sweet, it's pretty tart and it's refreshing.
*I'd like to announce that I'm literate. One might not know that from the series of edits I had to make to get the word "is" into the proper spot in the above sentence. And I didn't even have any spiked lemon/limeade today!*
print recipe
Agave Lemon/Limeade - spiked or not
Refreshing and tart with a decent balance of sweet.
Ingredients
- juice of 2 Lemons
- juice of 3 Limes
- 1/4 cup Agave nectar
- plenty of Ice
- about 5 cups Cold water
- zest of 1 Lemon
- 1.5 oz vodka (optional) per serving
Instructions
Squeeze fruit over a strainer into a pitcher. Stir in agave and zest. Add a tray of ice and enough water to make 6 cups.Optionally - *Optimally* - add 1.5 oz of vodka to a 4 oz glass of lemon/limeade. Serve very cold.
Details
Prep time: Cook time: Total time: Yield: 6 servings
