View Full Version : ISO lemonade and limeade recipes
06-24-2005, 03:03 PM
Not too tart, not too sweet, just Riiiiight. Any favorites? I'm particularily interested in all natural recipes. I haven't tried any of these but they are possibilities.
This one appeals with a twist, from recipesource...
* Exported from MasterCook *
Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium pineapple -- peeled
2 medium limes -- peeled and seeded
1/4 cup sugar
3 cups sodium- and calorie-free
sparkling water -- chilled
Ice cubes or crushed ice
Extract juice from pineapple (2 cups) and limes (1/4 cup) , using juice
extractor. Mix juices and sugar; refrigerate until chilled. Just before
serving, stir in sparkling water. Serve over ice. Garnish with lime slices
if desired. 6 servings
Converted by MC_Buster.
Or I like the idea of having a concentrate on hand in the freezer. This recipe is from this website http://www.cookingforengineers.com/article.php?id=66 which is worth a peruse:
1 cup (240 mL) lime juice
1-1/2 cups (300 g) granulated sugar
1-1/2 cups (360 mL) water
Mix sugar and water while heating, add lime juice
Limeade (makes 3 cups)
1 cup (240 mL) limeade concentrate mix
2 cups (480 mL) water
Copyright Michael Chu 2004
06-24-2005, 03:13 PM
Can't say I have any tried and true recipes but am very glad to see the limeade recipe (also assuming it works for lemonade) since the boys are whining about the loss of sodas (DH included :rolleyes: ). Now I just have to find one that will juice enough lemons or limes to make a cup...
06-25-2005, 07:47 AM
I think, a normal sized lemon or lime gives about 1/4 cup of juice. So four should make one cup, theoretically.
I'm planning to make the concentrate this weekend. I'll let you know how it goes.
06-25-2005, 04:11 PM
It's been a while since I've made this, but I remember thinking it was really tasty.
From Cooking Light
Not too tart, not too sweet, not too watery - here's the perfect recipe for lemonade. To get the most juice out of your lemons, bring the lemons to room temperature before juicing.
3 cups fresh lemon juice (about 20 lemons)
2 1/4 cups sugar
12 cups chilled water
Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.
Yield: 16 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 120(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 6mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 32.1g
Cooking Light, JULY 2003
06-25-2005, 04:29 PM
Mine is not a "recipe" per se, but here is how I make home made lemonade.
I start with 1-2 c water and 1/4-1/2c sugar, cook over medium heat to make a syrup. When the sugar is dissolved, I turn off the the heat then I add a handful of fresh mint leaves. I leave these to steep. In the mean time I juice about 6-8 lemons and 2-3 limes. I then remove the mint from the syrup, and combine the syrup with the lime and lemon juice. I add enough water til it tastes just right. I sometimes add splenda if it is not quite sweet enough. Yum!
Alice, did you make the limeade concentrate? I'd love to know how it turned out. We use limeade as a base for margaritas (mmm).
06-28-2005, 09:01 AM
I made the base this morning using lemons (8 to get 1 cup of juice) and it was so easy and quick! The boys deemed it a success!! So this afternoon I'm getting a bunch of lemons and then freeze it in batches!
06-28-2005, 09:17 AM
Our hostess for SC made this ginger lemonade which everyone liked.
It's an old CL recipe. ginger lemonade (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=224895)
06-28-2005, 09:21 AM
I just make a simple syrup (half sugar, half water) and put it in Mason jars and put in the fridge. It keeps a really long time. Then when I want fresh lemonade, limeade, or iced tea - I just squeeze my lemons (love my new electric citrus squeezer) or limes and add water and simple syrup until it's just the way I like it. Or I make my strong tea and add some squeezed lemon and simple syrup (if i want sweetened tea) to taste. I keep my simple syrup in the fridge all the time just for this purpose.
06-28-2005, 09:43 AM
I do tons of different lemonades now, but I'm afraid I have to point you to Lori Longbotham's Lemon Zest, a small pb book found cheaply enough used at Amazon that has dozens of super recipes. I've done cherry-thyme, watermelon, lavender versions, among others, but best of all her old fashioned lemonade, using the whole lemon so the rind infuses it with a wonderful sweetness, my absolute favorite. You can't go wrong with her book, even with things outside the lemonade category.
06-28-2005, 11:55 AM
Originally posted by bobmark226
I do tons of different lemonades now, but I'm afraid I have to point you to Lori Longbotham's Lemon Zest,
Hmmmm, I happen to already own that book! I'll have to peruse it again! Thanks for the heads-up on that book!
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