Limeade Recipe (Lime Syrup Method)

Limeade Recipe (Lime Syrup Method)

This delicious tart and bold limeade recipe uses simple ingredients but a unique method to make the best limeade. The sugar sits with the used limes to pull out extra flavor, creating a syrup that makes the limeade even more refreshing.

Course Drinks

Cuisine American

Keyword limeade recipe

Prep Time 10

Resting Time 3

Total Time 3 10

Servings people

Calories 238kcal

Author Tanya Harris

Ingredients

2 pounds limes about 8-10 medium limes
1 ½ cups white granulated sugar
2 cups cold water
Ice cubes for serving
Lime slices for garnish (optional)

Instructions

Rinse and scrub the outside of the limes. Roll the limes firmly against the counter to soften the rinds. Halve the limes and juice them, setting the juice aside. You should get about 1 ¾ cups lime juice. Cut the juiced lime rinds into 1-inch chunks.
In a large nonreactive mixing bowl, toss the lime rinds with the sugar until thoroughly coated.
Cover the bowl tightly with plastic wrap and let it stand at room temperature, stirring occasionally, for about 3 hours (or up to 12 hours for deeper flavor).
Add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.
Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much liquid as possible.
Fill glasses with ice cubes and pour the limeade over the ice. Garnish with lime slices if desired.

Notes

The limeade concentrate can be stored in the refrigerator for up to 1 week. Dilute with additional water or ice as needed.
Taste the limeade before serving. If it's too tart, add more sugar; if too sweet, add more water or fresh lime juice.
For a fizzy version, swap some of the water with sparkling water.

Nutrition