This strong, tart sweet drink—made with equal parts fresh lemon and lime juice—can stand up to plenty of ice, and the addition of chopped crystallized ginger gives each sip a tingly, refreshing heat.
Recipe information
Yield
makes 10 cups
Ingredients
1 1/2 cups fresh-squeezed lemon juice (from about 10 lemons)
1 1/2 cups fresh-squeezed lime juice (from about 15 limes)
1 cup superfine sugar
1/2 cup honey
3 tablespoons finely chopped crystallized ginger
4 cups cold water
Crushed ice
1 lemon, thinly sliced, for garnish
1 lime, thinly sliced, for garnish
Preparation
Combine the lemon and lime juices, sugar, honey, and crystallized ginger in a large glass pitcher, and stir until the sugar is dissolved. Add the cold water, and stir again until well combined. Add enough crushed ice to fill the pitcher and the lemon and lime slices, stir to combine, and serve in tall glasses.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
