Studio 5 - Weekdays at 11am on KSL 5

Killer Limeade

By Amy Richardson

Dragon Limeade

Ingredients:

  • 1 cup sugar
  • 1 cup fresh squeezed lime juice (about 8 limes)
  • 7 cups water
  • 1 poblano chili sliced thin and seeds removed
  • Dry ice
  • Lime wedges

Method:

Place water, sugar, and poblano chili in a small saucepan. Over medium high heat bring to a boil. Boil until sugar is dissolved and liquid has reduced to about half. Set aside to cool. Remove chili and discard. Pour remaining 6 cups, sugar mixture, and lime juice into large pitcher and stir to mix. Chill until ready to serve.

To serve pour into individual glasses, place a small amount of dry ice into each glass. Decorate rim with lime wedges.

Makes 2 quarts

Fresh Sparkling Blackberry Limeade

Ingredients:

  • 1 cup sugar
  • 1 cup fresh squeezed lime juice (about 8 limes)
  • 7 cups water or 1 cup water+ 6 cups soda water
  • 3 cups fresh blackberries pureed, and strained to remove seeds
  • Additional berries and fresh mint for garnish
  • Crushed ice

Method:

Place sugar and water in a small saucepan. Over medium high heat bring to a boil, simmer to reduce by about half. Set aside to cool.

In a large pitcher, place lime juice, sugar mixture, and sparkling water. Add blackberry purée and lightly stir to mix.

In individual glasses place desired amount of crushed ice. Pour limeade over the top. Add desired amount of fresh berries, and garnish with mint.

Makes about 2 1/2 quarts

Strawberry Limeade with Pineapple Sage

Ingredients:

  • 1 cup sugar
  • 1 cup fresh squeezed lime juice ( about 8 limes )
  • 7 cups water
  • 2 cups fresh strawberries
  • 1/4 cup sugar
  • 6-8 leaves of Pineapple Sage
  • Crushed ice
  • Lime wedges

Method:

Place sugar and water in a small saucepan. Over medium high heat bring to a boil. Simmer to reduce by about half. Set aside to cool.

In a food processor or blender, place strawberries, 1/4 cup sugar, and pineapple basil leaves. Pulse to purée.

In a large pitcher, place sugar mixture, lime juice, water, and pureed strawberries. Stir to mix. Chill until ready to serve.

To serve, pour into individual glasses over crushed ice. Garnish with lime wedges.

Makes about 2 1/2 quarts

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