Fresh Limeade with Mashed Lime Zest and Mint
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Lime zest is mashed with sugar and a pinch of salt, dissolved in hot water, mixed with fresh lime juice and strained into a concentrate that is topped with still or soda water over ice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Peel the zest. Peel the zest from the 3 scrubbed limes in strips, leaving the bitter white pith behind. Put the strips in the bowl with the sugar and salt.
- 2
Mash. Mash firmly with the masher for about 2 minutes until the sugar is wet and very fragrant.
- 3
Dissolve. Pour in the hot water and stir until the sugar dissolves, then leave to cool for about 30 minutes. Meanwhile, juice the limes.
- 4
Strain and chill. Stir the lime juice into the cooled syrup, strain into the jug, pressing on the zest, and chill for at least 1 hour.
- 5
Serve. For each glass, pour 100 ml concentrate over ice, top with 120 ml cold still or soda water, stir and add a mint sprig and a lime wheel.
Storage
The concentrate keeps covered in the fridge for up to 2 weeks. Dilute only when serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- vegetable peeler
- medium bowl
- potato masher
- citrus juicer
- fine sieve
- jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 109 kcal |
| Protein | 0.2 g |
| Carbohydrate | 28.9 g |
| of which sugars | 25.7 g |
| of which free sugars | 25.7 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
