Lemonade or Limeade with Herbscomments (5) August 1st, 2011
6 lemons or limes
1 quart water
About 1/2 cup sugar, preferably organic, or about 1/3 to 1/2 cup agave nectar
1 lemon or lime, thinly sliced with seeds removed
Handful of fresh herbs or herb-infused ice cubes
Makes 6 to 8 servings
To make the lemonade or limeade, squeeze the juice from the fruit. Bring the water to a boil and stir in the sugar or agave syrup to dissolve. Add the citrus juice, stir well, and add the citrus slices. Once you add the citrus, taste for sweetness and add more sugar or agave nectar to taste—you need to add this while the liquid is still warm in order to dissolve it. If you are adding fresh herbs, put them in now to infuse. Let cool to room temperature.
Strain the herbs from the lemon or limeade and refrigerate until ready to serve. This is a fairly concentrated limeade/lemonade; you might want to dilute it with a little more water. Fill your glasses with ice cubes, or herb-infused ice cubes and pour the lemon or limeade over the cubes. Add a splash or more of sparkling water if desired. Garnish the glasses with herb sprigs and slices of citrus and serve. Or use in my Summer Enchanted 'Rita with Peach and Basil recipe.
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