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LIME RICKEYS




Source of Recipe


KING ARTHUR FLOUR's Recipe Archive at kingarthurflour.com


Recipe Introduction


What's a picnic without lemonade? Or limeade, or our very favorite variation on the theme, lime rickeys? This ultra-refreshing treat combines fresh lime juice (don't even think of using bottled), a simple sugar syrup and sparkling water. Cut back on the sugar a bit for a less-sweet drink.

Liz Johns of Enfield, New Hampshire, a friend of Sue's, heard we were featuring picnic-type foods in this Baking Sheet, and she let us know in no uncertain terms that a picnic's not a picnic without a lime rickey. So here it is.



Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/24152.39.20065001787413561996?

List of Ingredients




2 cups (16 ounces) Water
1 cup (8 ounces) Lime juice (the juice from 6 to 7 limes)
3 tablespoons Lime Zest (the zest from 6 to 7 limes)*
Seltzer water, or Club Soda

*If you're serving the limeade to children, you may want to skip the lime zest. Otherwise you're sure to hear a chorus of "What's that yucky green stuff floating in my drink?” (Just tell 'em it's baby worms...)


Recipe



In a large saucepan, combine the water and sugar, and bring the mixture to a boil. Boil for 3 to 4 minutes, until the sugar is completely dissolved. Remove the syrup from the heat and cool it to lukewarm.

Stir in the lime juice and zest; the zest does add quite a lot of flavor, so try to use it if you can. Hey, if you don't think the kids will like it, just save a bit out for them before you add the zest for the less-particular adults.

Fill a glass with ice, add 1/4 cup syrup, and fill with club soda. Stir. Add a lime slice for garnish, if desired. Add raspberry juice to make a raspberry-lime rickey. Or, for an interesting Caribbean twist, add some ginger juice or ginger syrup.

YIELD: about 12 servings.

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NUTRITION INFORMATION PER SERVING (1/4 cup syrup, 108g): 191 cal, 2g complex carbohydrates, 48g sugar, 2mg sodium, 23mg potassium, 6mg vitamin C, 3 mg calcium, 2 mg phosphorus.

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This recipe reprinted from "THE KING ARTHUR BAKING SHEET", (Vol. XI, No. 5, Summer 2000 Issue).

The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)