Lime and Lemonade
Photography by Aaron McLean.
Use juicy lemons and limes with pristine skins to get the maximum flavour. The syrup will keep for several weeks in the fridge.
INGREDIENTS
3 large limes
3 large lemons
4 cups caster sugar
1 tablespoon citric acid
4 cups boiling water
To serve
chilled sparkling mineral or soda water
vodka
mint leaves
sliced lime and lemon
METHOD
Gently roll the fruit on the bench to release the juices. Halve and squeeze the juice into a bowl. Cover and refrigerate.
Cut the squeezed fruit into 1 cm thick slices. Place in a large bowl with the sugar, citric acid and the boiling water, stirring to dissolve the sugar.
Cover and leave in a cool place for 24 hours.
Strain the syrup into a bowl, pressing on the fruit to extract as much liquid as possible. Discard the fruit. Add the reserved juice to the syrup and strain again into sterilised bottles. Seal and refrigerate.
To serve: If using vodka, put a measure in each glass, add ice and pour over equal quantities of syrup and mineral or soda water. Top with mint and a small slice of lime and lemon.Makes about 5 cups of syrup.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.