Today, however, it’s warm out, so I’m going with a warm weather recipe that is one of my favorites. It could be that I was thinking about this because I’m going camping on the Methow River this weekend, and there is nothing like fresh limeade to quench the thirst of the camper/riverfloater, especially if you spike it with your favorite alcohol.
The nice thing about making your own limeade is that you get to control the sugar and lime content. I, for one, like my limeade very tart, so feel free to add more sugar or less lime as needed.
A secret to easy limeade is the lime juicer. Available for under $20 at most places that carry kitchen tools, it makes juicing the limes easy, fast and painless. Simply cut the lime in half, insert the halves cut side down, and squeeze.
Mexican Limeade
Makes 2 liters
Juice from 4 fresh limes (about 1/2 cup)
1/2 cup sugar (or more or less to taste)
2 liters bubbly water or plain water
Mix the lime juice and sugar together before pouring into a large pitcher. Mix in the bubbly water, stirring until the sugar is completely dissolved. Add more sugar as needed to taste, or you can add 1 cup of crushed fresh soft fruit or berries for a more natural sweetener. Raspberries and peaches are my favorite additions, but you can also add cherries, nectarines, strawberries, blackberries, or any other fruit that's fresh and delicious.
Serve over ice and garnished with lime wedges.
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