Lemonade recipes Ingredients
2-1/2 cups water
1 cup raw cane sugar
12 each kafir lime leaves
4 each fresh bay leaves
4 each limes, thinly sliced
1 quart crushed ice
2 cups fresh lime juice
2 cups Meyer lemon juice or plain grapefruit juice (not ruby)
Place 1-1/2 cups of the water in a small saucepot over a medium flame. Add six of the kafir leaves and one bay leaf. Simmer four minutes then strain and cool. Place the lime slices in a large mixing bowl and cover with the crushed ice. Pour the sugar water over the ice. Add the remaining water, lime juice, Meyer lemon juice, 6 fresh kafir leaves, and 3 bay leaves. Check to see that the lime aid is not to strong. If it is, add water. Pour into a pitcher and serve immediately.
Tip - If you are going to store the lime aid, do not add the sliced limes. If the limes soak in the lime aid for an extended period of time, they will make it turn bitter. Add the limes just before you serve.
Recipe courtesy of Michel Nischan, Heartbeat at the W New York Hotel, New York, NY
2-1/2 cups water
1 cup raw cane sugar
12 each kafir lime leaves
4 each fresh bay leaves
4 each limes, thinly sliced
1 quart crushed ice
2 cups fresh lime juice
2 cups Meyer lemon juice or plain grapefruit juice (not ruby)
Place 1-1/2 cups of the water in a small saucepot over a medium flame. Add six of the kafir leaves and one bay leaf. Simmer four minutes then strain and cool. Place the lime slices in a large mixing bowl and cover with the crushed ice. Pour the sugar water over the ice. Add the remaining water, lime juice, Meyer lemon juice, 6 fresh kafir leaves, and 3 bay leaves. Check to see that the lime aid is not to strong. If it is, add water. Pour into a pitcher and serve immediately.
Tip - If you are going to store the lime aid, do not add the sliced limes. If the limes soak in the lime aid for an extended period of time, they will make it turn bitter. Add the limes just before you serve.
Recipe courtesy of Michel Nischan, Heartbeat at the W New York Hotel, New York, NY
