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Fresh Lemon-Limeade

(recipe, Meera S.T. Vargo)

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Tangy, sweet-tart refreshment. Delicious with or without the lemon verbena. If you do use it, it will add another layer of citrus flavor. The citrus zest and a pinch of salt add depth — don't omit them.


  1. 1½ cups lime juice (from 8 to 10 limes)
  2. ½ cup lemon juice (from 2 to 3 lemons)
  3. 1 tsp. lime zest
  4. 1 tsp. lemon zest
  5. Pinch salt
  6. 4 dried leaves lemon verbena, crushed (optional)
  7. 1½ cups granulated sugar
  8. 7 to 8 cups cold water


  1. Combine the juices, zests, salt, lemon verbena (if using), and sugar in a medium bowl or a 4-cup measuring cup. Stir mixture until sugar is dissolved, 2 to 3 minutes. Strain out the zest and the lemon verbena, if using.
  2. Refrigerate (up to 3 days) until ready to serve. To serve, combine juice mixture with 7 cups water. If desired, add as much as 1 additional cup water. Serve over ice.