Fresh Limeade and Tropical Pink Limeade
"These recipes come from one of my favorite chefs; Rick Bayless. If you like limes you will like these 2 drinks; soooo good!"
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 1 1⁄3 cups fresh lime juice (roughly 8-10 limes)
- 1 quart water (use sparkling water for a festive touch)
- 1⁄2 cup sugar
directions
- In large pitcher, mix together the lime juice, water, and smaller amount of sugar.
- Taste and add more sugar if you think the limonada needs it.
- Serve over ice.
- To make the Tropical Pink Limeade: cut the ends off 2 or 3 prickly pears;( handle prickly pears with latex or rubber gloves or with tongs, prickly pears are a cactus fruit and have stickers all over outer skin).
- Make a shallow slit down the length of each one, then peel away the thick skin; discard skin.
- In a small bowl, crush the fruit into a coarse puree, then strain puree into the limeade mixture.
- Taste and add more lime or sugar if necessary.
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Reviews
-
We enjoyed the limeade on this hot summer afternoon. I made it with about 6 large limes, sugar, and sparkling water. It was a nice combination between sweet and sour. -
Rick Bayless is one of my favorites, as well. This limeade turned out very good, and was worth the tedium of juicing the limes. I used honey instead of sugar because it dissolves faster.
RECIPE SUBMITTED BY
Hi,
My youngest son is allergic to all nuts, pumpkin, and sweet potatoes. The nut allergy is pretty serious, i have to carry allergy shots with him wherever he goes. Its really scary! The doctor says i have to read the ingredients on everything my son eats. You would be surprised just how many processed foods contain nuts or traces of nuts. Nut oil gets all over the equipment they use for processing and is hard to clean off, it spreads all over everything. Once my sister was eating cashews and kissed my son on the cheek, and he broke out in hives where she kissed him! So it is a constant concern in my life. You are all awesome to share your knowledge and recipes. I've been learning so much from you all. Thanks everybody.
