Salty Limeade Recipes
SWEET OR SALTY LEMONADE
Sweetened, this is a classic all-American beverage for a hot summer's day. But add salt and it becomes a savory treat, much like the limeades served in the Middle East, India or Thailand. With or without salt, this recipe delivers. The proportions of water to juice, sugar and salt are completely a matter of taste, so adjust the recipe as you like. It works equally well with limes as it does with lemons.
Provided by Mark Bittman
Categories easy, non-alcoholic drinks
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- In a small saucepan combine sugar with 1 cup water, and place over medium heat; cook, stirring, until sugar dissolves.
- In another pan bring 6 cups water to a boil; remove from heat, and add rinds and pulp. Cover, let steep for 10 minutes and then strain.
- Combine strained liquid in a pitcher with lime or lemon juice and salt, if using. Refrigerate until ready to serve. (Fruit mixture and sugar syrup can be refrigerated separately for a couple of days, until needed.) Add syrup to taste, and serve over ice.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 26 grams
SALTY SWEET LIMEADE
Provided by Aarti Sequeira
Categories beverage
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a large pitcher and serve. It's a real thirst quencher!
SALTY LIMEADE
Limeade is popular throughout Asia and often served salty. It will take some experimentation on your part to determine whether you like it really salty-in which case you should reduce the sugar substantially-or sweet, like lemonade. You might be surprised; salty limeade is usually considered more refreshing (and makes a good substitute for sports drinks). You can omit the salt entirely to make standard limeade.
Yield makes 8 servings
Number Of Ingredients 3
Steps:
- Bring 6 cups water to a boil. Remove from the heat and add the lime pulp and rinds. Cover and steep for 10 minutes, then strain and combine with the lime juice and salt. (You can serve at this point or refrigerate the lime mixture and sugar syrup until you're ready to serve, up to a couple of days.)
- Add sugar syrup to taste and serve over ice.
NIMBU PANI (LIMEADE)
Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It's instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.
Provided by Zainab Shah
Categories non-alcoholic drinks
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.
- Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.
- Strain, then serve in a glass with a sprig of mint, if you like.
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