From the kitchen of One Perfect Bite...There is in cyberspace a remarkable site called Cooking for Engineers. It's written by Michael Chu who features wonderful recipes with instructions that clearly explain how and why things within his recipes are done. While the site is a technocrat's dream, it's designed and written in such a way that everyone can read and enjoy it. I recently paid the site a visit to search for recipes that used limes. I have a weakness for quantity buying and managed to return from a warehouse store with enough limes to serve the needs of a small country. Having made lime curd and sundry other treats, I still had limes to deal with. Lots of limes. Fortunately, Michael had a recipe for limeade concentrate that you can find here. The concentrate is made using fresh lime juice and a simple syrup. You'll need six to eight good-sized limes to extract a cup of juice. That cup of juice is mixed with three cups of a simple syrup to form a limeade concentrate that can be frozen. When you're ready to enjoy a cool and refreshing beverage, the concentrate is reconstituted using two parts water to one of the concentrate. We love bubbles in our summer drinks, so I reconstitute our limeade with club soda. Ginger ale or a lemon-lime drink would also work well. Here's the recipe for the concentrate and the limeade.
Limeade Concentrate...from the kitchen of One Perfect Bite, courtesy of Michael Chu
Ingredients for concentrate:
1 cup fresh, strained lime juice
1-1/2 cups granulated sugar
1-1/2 cups water
Directions for concentrate:
Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until sugar is dissolved. Cool. Add lime juice. Refrigerate or freeze. Yield: 1 quart concentrate.
Ingredients for limeade:
1 cup limeade concentrate
2 cups water
Directions for limeade:
Combine concentrate and water in a pitcher. Stir to dissolve. Yield: 3 cups.
You might also enjoy these recipes:
Homemade Ginger Ale - One Perfect Bite
Iced Watermelon Drinks - One Perfect Bite
Blue Lemonade - One Perfect Bite
