Limeade Food

LIMEADE

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.

QUICK LEMONADE OR LIMEADE

Steps:

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

GINGER LIMEADE

Steps:

• In a pitcher, whisk together all the ingredients until the sugar dissolves. Let steep at least 1 hour to bring out the ginger flavor. Serve over ice.

LIMEADE

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.

LIMEADE GEL

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.

LEMON LIMEADE

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.

BRAZILIAN LIMEADE

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.

LIMEADE

Steps:

• Combine all ingredients in a glass with ice cubes.

GROWN-UP LIMEADE

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.

LIMEADE

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.

LIMEADE COOKIES

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.

GINGER LIMEADE

Steps:

• To make ginger juice, grate fresh ginger on the smallest holes of a cheese grater. Pick up dime-sized portions of the shredded ginger and squeeze until you fill 1 tablespoon.
• Combine all of the ingredients together in a large glass, mix well and then add ice and enjoy.