I reverse-engineered this recipe from a family-favorite drink we pick up at our local farmer’s market whenever we can find it. It comes pretty close, though I think mine is just a hair more lime-forward. I like it better that way.
Lemon-Limeade
Makes a bit more than a quart
If you don’t like your lemonade tart enough to pucker, add more water or simple syrup until it tastes right to you. This is fantastic mixed half-and-half with sparkling water, and if you happen to have any left (I’ve never managed it), I bet it would make amazing popsicles.
This recipe works like a ratio, so if you don’t have exactly enough of anything, or want to scale up or down, it should be fine. Just use two parts lemon, 2/3 part lime, etc.
2 c freshly squeezed lemon juice (from about 7 lemons)
2/3 c freshly squeezed lime juice (from about 8 limes)
1 c simple syrup
1 1/3 c water
In a large pitcher or mason jar, mix together the lemon juice, lime juice, simple syrup and water. Chill and serve over ice.
If you want to pack even more citrus flavor into this drink, toss a few of the spent lime or lemon halves into the simple syrup while it comes to a boil. You can use leftover lemon or lime syrup (if you have any) in anything – cocktails, sweet tea, as a dressing for fruit salad, or to add a little extra interest to fruit sorbets.
Jessica Norton 