This recipe is an adaptation of a recipe by Marciel Presilla, the author of the James Beard Award winning book Gran Cocina Latina. In the book she shares a simple frozen limeade recipe made with one whole lime, inspired by Ecuadorian limeade that utilizes an entire lime. I made the recipe and loved it. Using the whole lime, peel and all, adds a greater depth of flavor than just the juice alone. However, it’s quite the process to make one glass of limeade so I’m hoping to take this recipe a step further.
Instead of making a single glass of limeade, I decided to make a syrup that would last much longer in the fridge and can be added to soda water to make limeade soda. In addition to making a great soda, this syrup can and should be used in your cocktails.
For me, most of cooking is just math, but maybe that’s just my accounting brain. The key takeaway here is that this recipe is just ratios. It’s equal parts lime, water, sugar.
Weigh out your whole 3 limes. Mine weighed 205 grams. So for this recipe I’ll use 205 g water and 205 g sugar.
Now that you have the formula, this can easily be scaled up and down.
- Cut the limes in to 1/4 inch pieces.
- Add limes, water, and sugar to blender. Blend for 45 seconds.
- Strain liquid through fine mesh strainer into a squeeze bottle or jar for storage.
- Add 1.5 oz of lime syrup to 16 oz of soda water.