How To Make Lime-Aid
Introduction
This month, we'll unravel what is perhaps one of mankind's greatest mysteries: the making of Lime-Aid.
Cane Sugar
Hawaian Cane sugar beats boring white sugar any day.
You've all heard the proverbial expression "When life gives you lemons, turn them into lemonade."
But why wait for life to give you lemons in the first place? If you like lemonade, go buy some lemons instead of waiting around for them to show up on your doorstep.
Then again, why make lemonade at all? Limes are so much better than lemons, and lime-aid is just as tasty.
This simple 5-step process will make 25 glasses of tasty bursting-with-flavor lime-aid:
Buying Limes
You can't make fine-quality lime-aid without the finest quality limes.
Be sure to inspect the limes in the supermarket before you purchase them. There's nothing worse than getting 200 moldy limes.
Mixing & Fixing
- Buy 25 limes from your supermarket
- Purchase an automatic peeler-and-juicer machine
- Load machine 5 limes at a time, run to completion
- Dilute the lime juice in water, 1:10 concentration (water:lime juice)
- Add 5 cups of sugar to each pitcher of lime-water
When you have completed this process, chill each pitcher of lime-aid in your refrigerator for 24-48 hours.
At this point, all the lime-water and sugar will probably fall to the bottom of the pitcher, so you'll
need to stir the pitcher again to mix the ingredients thoroughly.
Straining & Draining
Invariably, someone always asks me what can be done about the "yucky pulp" that gets in their teeth. Personally, I like the pulp. It gives your lime-aid a very hearty "made at home" kind of feel. But, not everybody likes the pulp, so here are a few simple tips for a pulp-free lime-aid experience:
- A $5 strainer can be used while pouring the lime juice into the water during the dilution phase
- If you don't have a strainer and there are no $5 bills in your pocket, try a paper towel