So lemonade versus limeade. I think in most cases, when given the choice, most people would choose lemonade. Which is a shame because limeade is pretty fantastic. In fact, I actually prefer it. Why can’t you regularly order vodka limeades or lime-y Arnold Palmers? Why isn’t there lime Italian ice? Or is there? It always seems to center around lemon. Limocello? Is that thing? I think, perhaps out of habit, we defer to lemon when a juicy lime can be used. Now that prices seem to be back to normal – I just bought 10 for $1 – I say let’s jump on that bandwagon for a while.
Growing up, we always had a few cans of frozen MinuteMaid Limeade in the freezer. I’d like to think my parents had a penchant for margaritas but I think my Dad just really preferred limeade over lemonade. Regardless, I enjoyed it and could never understand why my friends didn’t. They liked pink instant lemonade, which tasted horrid to me. I’d take our frozen limeade over that swill any day.
While I still occassionally keep a can on hand for a quick batch of margaritas, I decided to kick off the end of summer with a big batch of limeade, made with fresh juice and a fat handful of mint. This was a little self serving as my mint plant was becoming a bit unruly – those plants can be insidious. I wacked at it unmercifully and came home with a lot of it. If you can get your hands on some fresh lemon verbena that would be wonderful too. Leave the mint out if you must, just don’t skip infusing the lime zest in the sugar syrup – it really boosts the flavor and is such an easy thing.
So back to the cocktails … here’s what you do. Make that second measure of water a sparkling variety. Use a bit less, say 1 ½ cups, so you don’t overdilute the mixture when you add the booze. When everything is mixed to your liking, add a good healthy slug of vodka or gin. Pour over a tall glass of ice with a few lime slices and a sprig or two of mint, put your feet up and enjoy. In fact, enjoy a few.
A note on fancy ice cubes. Yeah, I tried to get all fancy pants on the ice cubes in these photos with perfect little mint leaves floating just so in each one. What a pain in the rear. To be honest, I didn’t think it was worth the effort – trays in and out of the freezer, multiple steps over hours. The kicker was as the cubes melted, there were little bits of discolored mint floating in my drink, which I didn’t care for. I say stick a sprig in the glass and call it a day.
STRESS THERAPY BAKING FACTOR: BOTTOMS UP BUTTERCUP. I’m still having trouble accepting that today kicks off Labor Day weekend. As the ultimate kick in the pants, this morning I was digging through my closet and my winter coat fell on my head, nearly suffocating me with it’s heavy wooly-ness. Noooooooooo! After last winter you’re going to have to drag me kicking and screaming into this one. So this weekend, as a final bright sunny send off, I’m making big tall icy tumblers of boozy fresh minty limeade. And I think I will keep making them until May. I’m in utter denial and a little booze will help keep me there.
On this blog five years ago: Panzanella
On this blog four years ago: Bacon Waffles
On this blog three years ago: Fresh Tomato Tart
On this blog two years ago: Fig BBQ Sauce
On this blog last year: Apricot Jam (holy crap, is this good.)
FRESH MINT LIMEADE
Makes about 1 quart
Infusing a simple syrup with the lime zest and mint is a simple step that adds and extra boost of flavor. This is particularly nice with a sparkling water and a good slug of vodka or gin makes it very festive.
¾ cup granulated sugar
1 cup water
Grated zest of 3 limes (about 3 Tablespoons)
1 cup fresh mint leaves
1 cup lime juice (from about 10 Persian limes)
2 cups water
- In a small saucepan bring the sugar, 1 cup of water, and the lime zest to a boil, stirring until the sugar dissolves.
- Remove from heat and add the mint leaves.
- Cover and let infuse at least one hour, or overnight.
- Strain the simple syrup into a pitcher and add the lime juice and the 2 cups water. Stir to blend. Taste and adjust, adding more lime juice if needed.
- Serve in tall glasses with a lot of ice. Garnish with lime slices and mint sprigs if desired.
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