Hello, folks! Limeade here. Just hanging around the kitchen, and it sure is hot.
Well look down there! It’s my French cousin, Citron Presse. Say hey to the crowd, Citron!
Hmm. Citron is pretty, but shy. Maybe she needs out of that fancy cafe now and then.
I’m pressed too! Pressed right here on the counter.
So what if they bring that fresh lemon juice right to the table on a shiny tray, with a pitcher of water and tiny sugar cubes and a precious silver spoon. What of it?
I get my sugar dumped in, my friend. Dumped. One size sweetness fits all. Oh dear – I guess that isn’t very refined…but…but…I refresh them! I have a purpose!
Still nothing, eh? Okay, Citron Presse, that is enough.
You think Maitre d’ Antoine down there cares about serving you more than me? You are le wrong, cousin. You are just euros in the bank to him. But me, Limeade…
…they love me in Kansas. They worship me, pal, they need me. They sip me and guzzle me and when it’s 100 degrees they would like to shower in me.
Look – now I am le fancy Limeade. But don’t expect this every time.
Good Kansas Limeade
about 1 quart water
1/2 cup sugar (to start)
2 cups ice
extra limes for slicing
To get the most juice from them, roll and press limes with your hands. Cut limes in half and juice, manually or with juice press. Pour juice into pitcher, add sugar and few lime slices. Mix together and stir in ice cubes. Begin to add the water, stirring and stopping to taste. Adjust limeade by adding water or sugar.
Serve over ice with more lime slices and, if desired, other fruit garnish.
Get Fancy! For a true Kansas City treat, make Cherry Limeade by adding maraschino cherries and their juice.
Where is the ultimate limeade meal? Click and see.