Limeade

When it's hot outside, I like to have something non-carbonated to drink on hand. I like lemonade, but lemons were hard to come by in my town this week.  This limeade is just as refreshing as lemonade is, but something nicely different.   I consider it Southern, though I'm not certain how accurate that is; I think my logic is that citrus fruits grow in the South.  Made as written here, it will have a nice pucker to it.  If you like your limeade a little sweeter, you might want to add an extra tablespoon or so of sugar.  (A note on the heatproof pitcher used in this recipe: I love to use my Fiestaware pitcher for recipes like this.  It is can handle hot and cold liquids, looks nice on the table, pours well, and is dishwasher safe.  The color also looks great with my dishes, but they have quite the variety of colors. You can see it here:Fiesta 67-1/4-Ounce Large Disk Pitcher, Cobalt)

Makes 8 cups

2 1/2 cups water
1 1/4 cup sugar
11-12 limes
4 cups cold water

1. In medium heatproof bowl, combine 2 1/2 cups water and sugar.  Heat in microwave on high for 2 minutes, then remove and stir.  If sugar does not dissolve completely after about 30 seconds of stirring, microwave for another 15 seconds or until sugar is dissolved.  Pour into heatproof pitcher and let cool for 15-20 minutes.
2. While sugar water is cooling, juice limes.  Empty juicer into a measuring cup, juicing limes until you have 1 3/8 cups fresh juice.  Do not be concerned with any seeds that the juicer might unearth.
3. Pour lime juice into sugar water through a fine strainer.  The strainer will remove all the lime seeds and most of the pulp, which will make the flavor of the limeade more consistent.  Discard seeds and pulp in strainer. 
4. Stir lime juice into sugar water in pitcher.  Pour the 4 cups cold water into lime/sugar water mixture and stir well.
5. Refrigerate limeade for 2-4 hours or until cold.  Limeade can be store in the refrigerator for up to 3 days.

Mint Sweet Tea

My grandmother used to always add sugar to her iced tea and I never really liked it that way.  My other grandmother made unsweetened mint tea, which I really did love.  It wasn't until I was an adult that I thought to combine the two.  I have made many different kinds of sweet tea, but mint is by far my favorite.  It's so refreshing on a hot summer night. (A note on heatproof pitchers: I have a fiestaware pitcher that I love to use for this recipe.  It looks nice, fits well in the refrigerator, and keeps the tea really cold.  The one I have, in the cobalt that matches my dishes, can be found here Fiesta 67-1/4-Ounce Large Disk Pitcher, Cobalt)

Serves 10 (8 oz servings)

6 cups water
1/2 cup mint leaves, still on stems
2 large or 5 smaller black tea bags
1 cup sugar
2 cups water

1.Place tea bags and mint leaves in a heat-proof pitcher.
2. Heat the 6 cups water until nearly boiling.  Pour hot water over tea and mint.  Set aside and allow to brew for 10-15 minutes or until very dark.
3. Using a slotted spoon, remove tea bags and mint.  Stir sugar into tea--it should still be hot enough to dissolve sugar quickly--before adding the remaining 4 cups water.
4. Refrigerate sweet tea until ready to drink.  Serve over ice.