Skip to main content

Lemon + Lime Summer Drink

If there's anything more refreshing on a hot summer day than a tall, cold glass of lemonade, I don't know what it is. Unless you add lime juice like I do in this recipe!
Summertime lemonade is a time honored tradition and the addition of lime juice just adds a richer depth of flavor. Citrus is so good for your body when the weather is warm and it just tastes like summer.
We like to garnish our glass with a lime slice, edibles flowers from the garden and a spring of mint or lemon balm. This is an especially big hit with the children because their glasses look so fancy. Try this recipe for a picnic table garden party or even make into popsicles for an after dinner treat.

My kids love to help prepare this and it is so simple and quick, especially with lots of squeezing little hands helping! I hope you enjoy I as much as we do!


Lemon Lime Summer Drink

6 small lemons
7 limes
1 cup sugar
8 cups water, divided

Mix together 2 cups of water and the sugar in a medium saucepan. Heat over medium heat just until sugar is completely dissolved. Remove from heat.
Meanwhile, juice your lemons and limes in a small bowl. Don't worry about seeds since you will be straightening your mixture anyway.
Add citrus juice and remaining water into sugar water and stir to combine. Pour through a strainer into a pitcher and serve over ice. Enjoy!
Labels:

Comments

Post a Comment

Popular posts from this blog

Cinnamon Cardamom Dutch Baby

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. Dutch babies are popular breakfast at our house. They're quick to make and a delicious and healthy start to the day. They also use up a few eggs when our chickens are providing more than we really know what to do with! Interestingly enough, while Dutch babies may have come from the German Pfannkuchen, the version most popular today originated in the early 1990's at a cafe in Seattle, WA. Manca's Cafe, owned by Victor Manca, is where the name Dutch Baby originated with one of his daughter's and the cafe claims they owned the trademark to the term as early as 1942! However the history goes, these have been a favorite of my family for over a decade and my kids are never sad when I announce we're having Dutch Babies for breakf...
Post a Comment
Read more

Spring Foraging in the PNW

As spring arrives to the PNW, we start to look forward to warmer (possibly) dryer weather but it's all that rain that has the first plants peeking their heads out of the earth, coming back to life after their long winter slumber. For me and my children, spring often means lots and lots of walks through the woods behind our home. There we watch the birds build their nests, take note of what's blooming that wasn't before, watch the creek to see how high or low the water is, and (my favorite) begin our foraging season. Today I want to show four of our favorite edible and medicinal plants that are readily available in early spring. You can find separate posts with more detailed info on each plant. This is just an overview of one of my foraging trips in early spring. Yesterday I set out with my trusty foraging bag (a macrame jute bag with a long strap), my camera and, most unusually, all alone. Normally my kiddos will join me when I go walking but sometimes the peac...
Post a Comment
Read more

Quick and Easy Teriyaki Seitan

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. I have tried so many (so, so many) seitan recipes in an attempt to create a meat-like product the bearded man won’t turn his nose up at. This one is a hit every single time, and unlike other recipes, comes together quickly without hours of simmering or baking. I like to serve it alongside stir fry and sticky rice or yakisoba, making an entirely vegan meal that tastes just like I picked up the real thing from Golden China down the road. It’s quicker, healthier, and much easier on our bank account though! The other great thing about this seitan recipe is that it’s easy to use for other types of meals. Just don’t toss it in the teriyaki sauce at the end. It can be added to pastas (chicken broccoli alfredo, yes please!), breaded and deep fried to...
Post a Comment
Read more