Salty Sweet Limeade Food
SWEET OR SALTY LEMONADE
Sweetened, this is a classic all-American beverage for a hot summer's day. But add salt and it becomes a savory treat, much like the limeades served in the Middle East, India or Thailand. With or without salt, this recipe delivers. The proportions of water to juice, sugar and salt are completely a matter of taste, so adjust the recipe as you like. It works equally well with limes as it does with lemons.
Provided by Mark Bittman
Categories easy, non-alcoholic drinks
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- In a small saucepan combine sugar with 1 cup water, and place over medium heat; cook, stirring, until sugar dissolves.
- In another pan bring 6 cups water to a boil; remove from heat, and add rinds and pulp. Cover, let steep for 10 minutes and then strain.
- Combine strained liquid in a pitcher with lime or lemon juice and salt, if using. Refrigerate until ready to serve. (Fruit mixture and sugar syrup can be refrigerated separately for a couple of days, until needed.) Add syrup to taste, and serve over ice.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 26 grams
SWEET LIME PIE WITH SALTY PRETZEL CRUST
The unique crust on this pie, made with crushed pretzels and honey, is the perfect salty-sweet note for its custard-like filling. Needs to chill for about three hours before serving. ENJOY :)
Provided by Queen uh Cuisine
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Put pretzels into a blender and blend until fine crumbs form, about 30 seconds. Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined. Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top. Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.
- Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Then,heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
- In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest. Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust. Refrigerate until chilled and set, about 3 hours.
- Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form.
- Slice pie and serve topped with dollops of whipped cream and lime slices.
Nutrition Facts : Calories 264.1, Fat 14.3, SaturatedFat 8.8, Cholesterol 48.4, Sodium 228.6, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 3
SALTY LIMEADE
Limeade is popular throughout Asia and often served salty. It will take some experimentation on your part to determine whether you like it really salty-in which case you should reduce the sugar substantially-or sweet, like lemonade. You might be surprised; salty limeade is usually considered more refreshing (and makes a good substitute for sports drinks). You can omit the salt entirely to make standard limeade.
Yield makes 8 servings
Number Of Ingredients 3
Steps:
- Bring 6 cups water to a boil. Remove from the heat and add the lime pulp and rinds. Cover and steep for 10 minutes, then strain and combine with the lime juice and salt. (You can serve at this point or refrigerate the lime mixture and sugar syrup until you're ready to serve, up to a couple of days.)
- Add sugar syrup to taste and serve over ice.
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