Made in the Shade: Six Summer Limeade Recipes
Recipes by Ellen Boeke
Photography by Carson Downing
This easy-to-make limeade comes from our summer issue of Magnolia Journal, and allows you to mix and match flavors until the combo is just right.
Start with Fresh Limeade
One part tart, another part sweet, and ready for any flavorful extras you might choose.
Prep: 10 minutes
Makes: 6 servings (5 3/4 cups)
1 cup fresh lime juice
1 cup Simple Syrup, chilled
3 12-oz. cans sparkling water with lime, lemon, or lemon-lime flavor (4 1/2 cups total), chilled
1. Combine lime juice and Simple Syrup in a 2-qt. glass pitcher. Slowly pour in sparkling water. Stir to combine.
2. Serve in glasses with ice. Add lime slices.
Simple Syrup: Combine 1 1/2 cups sugar and 1 1/2 cups water in a medium saucepan. Heat and stir over medium until sugar dissolves. Let cool. Transfer to a 1-qt. jar with a lid. Store in the refrigerator up to 2 weeks. Makes 2 1/3 cups.
Make It Like You Want It
Once you have the base recipe, it's all about adding flavors you love. Here are a few ideas to get you started:
Blackberry-Mint Limeade: For each serving, muddle 1/2 cup fresh blackberries and 1 to 2 sprigs fresh mint in a wide-mouth jar. Add 1 cup Fresh Limeade; stir gently. Strain into an ice-filled glass. Use blackberry-filled ice cubes and garnish with mint sprig.
Coconut Limeade: For each serving, combine 3/4 cup Fresh Limeade, 2 Tbsp. cream of coconut, and 2 Tbsp. unsweetened pineapple juice in a wide-mouth jar; stir. Pour into a tall ice-filled coconut-rimmed glass. Garnish with a fresh pineapple spear.
Raspberry-Peach Limeade: For each serving, muddle 1/2 cup fresh peach slices, 1/4 cup fresh red raspberries, and a small sprig of fresh thyme in a wide-mouth jar. Add 1 cup Fresh Limeade; stir gently. Strain into an ice-filled glass. Use ice shards with raspberries and garnish with thyme sprig.
Strawberry-Cucumber Limeade: For each serving, muddle 3 fresh strawberries and 3 thick cucumber slices in a wide-mouth jar. Add 1 cup Fresh Limeade; stir gently. Strain into an ice-filled glass. Garnish with additional fresh strawberries and/or cucumber slices.
Chile Limeade: For each serving, place 2 or 3 slices fresh jalapeno or serrano in a tall glass rimmed with Tajin seasoning; muddle gently. Add ice and 1 cup Fresh Limeade. Garnish with slices of jalapeno.
Cherry Limeade: For each serving, combine 2 Tbsp. bottled tart or sweet cherry juice and 1 cup Fresh Limeade in an ice-filled glass rimmed with sugar, salt, and lime zest. Use ice cubes with cherries.
TIP: Use a wide-mouth canning jar and the handle of a wooden spoon for muddling ingredients. Pour the mixture through a fine-mesh sieve or cocktail strainer into an ice-filled glass.