Limeade Recipes

Steps:

• Combine sugar, lemon or lime juice, & water.
• Stir to dissolve sugar.
• Serve over ice.
• Garnish wth lemon or lime slices.

Steps:

• Chill all ingredients before mixing.
• When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.
• Serve with a ladle, getting cherries and limes in each serving.

Steps:

• Combine all ingredients in a glass with ice cubes.

Steps:

• Lay the lime slices on a tray and freeze for at least an hour. Put the remaining chopped limes (including the skin) in the bowl of a food processor or blender with the sugar and 100ml water. Whizz until really juicy and completely broken down.
• Pour the mix through a sieve, so that all the pulpy bits remain and you have lots of juice. Have a taste - if it's too sour, add a bit more sugar. This can be made 2 days ahead and chilled. Pour into a big jug with lots of ice and the lime slices, and top up with soda water. Serve with a shot of vodka or rum, if you like.

Steps:

• Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice.
• add the juice of 3 lime wedges and drop them into the drink.
• add the cherry juice and serve with straw.
• Makes 1 16oz drink.

Steps:

• Fill a 16 ounce glass with ice.
• Add first 4 ingredients.
• Stir.
• Garnish with a cherry if desired.

Steps:

• Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
• Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

Steps:

• Simple syrup:.
• Combine the sugar and water in a saucepan, and heat until it barely begins to boil.
• Remove from heat and cool.
• Limeade:.
• Combine one cup of syrup and one cup of lime juice in a pitcher.
• Add enough water to make up a half gallon.
• Serve over ice.

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

Steps:

• Stir together sugar and 1 cup water in small saucepan. Heat over medium flame and simmer until the sugar is welldissolved. Sprinkle gelatin over, stir, let sit 2 minutes, and stir again. Add lime juice and cold water, and food coloring if using, stir, and pour into 8 by 8-inch pan. Refrigerate until firm, 4 to 6 hours, and cut into cubes.
• These citrus gels need extra gelatin to compensate for their acidity, which weakens setting.

Steps:

• Combine the water and limes in a blender, in batches if necessary, and blend until totally smooth, about 2 minutes. Strain the lime mixture through a sieve and press on the solids until only the pulp remains.
• Pour the liquid into a pitcher and add the sweetened condensed milk to taste. Cover and refrigerate until cold. Serve in glasses over ice.

Steps:

• In a large pitcher, place 6 cups of room temperature water along with the lime juice and sugar. Stir until the sugar is dissolved, 1 to 2 minutes.
• Place in the refrigerator and chill for 1 hour. Divide among 4 or 6 glasses and serve over ice.

Steps:

• Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

Steps:

• Beat butter with an electric mixer for 30 seconds.
• Add 1 c sugar and baking soda.
• Mix in the eggs and 1/2 of the limeade.
• Add flour (you may need to mix by hand as the dough gets very stiff).
• Drop by rounded teaspoonful onto ungreased baking sheets, about 2 inches apart.
• Bake for 6-7 min in a 400 degree oven - until edges start to lightly brown.
• Cool on baking sheet for 1 min then remove to a wire rack.
• Brush cookies with remaining limeade and sprinkle with coarse sugar if desired.