Limeade recipe

Thanks to an abundance of limes in Jamaica, limeade is a widespread drink. Unsweetened bottled lime juice can be swapped rather of fresh for an even quicker limeade. From the book “Lucinda’s Authentic Jamaican Kitchen,” by Lucinda Scala Quinn (Wiley).

Source: Martha Stewart Living, April 2006

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  • five to seven medium limes, plus slices for garnish
  • one/2 cup sugar or honey, plus a lot more if needed


Roll the limes back and forth more than the counter with the palm of your hand. Reduce limes in half, and juice them by hand or with a juicer reserve rinds. (You ought to have about 1/two cup juice.) Transfer juice and rinds to a big pitcher.

Deliver one cup water to a boil in a modest saucepan. Include sugar or honey, and stir right up until dissolved. Pour syrup into the pitcher, and include four cups water. Stir right up until properly blended. Include a lot more sugar or honey, if preferred. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.