My childhood home had a key lime tree in the backyard and my parents treated us to limeade quite often. It reminds me of the summers I spent as a little girl in Monterrey, Mexico with my grandmother and aunts. Limeade is most often served in the Mexican kitchen, rather than lemonade, so when I wanted to make a refreshing ice pop, I went key lime shopping. There is a distinct difference in taste. For me, the taste takes me away to the tropics. In my opinion, limeade should be served with a little umbrella in the glass.
You can use your favorite lemonade recipe, substituting the key lime juice, or your can use mine. Just be careful not to overly squeeze the limes. This releases the oil from the skin and can make your limeade bitter. If this happens, try chopping some fresh mint and adding it to your limeade.
- 1 cup water
- ½ to ¾ cup sugar
- ½ cup key lime juice (1/2 lb. limes)
- Fresh chopped mint, optional
- In a pitcher, combine the water and sugar to taste. Vigorously stir until the sugar is dissolved. Your water should be clear now, as if there is no sugar.
- Add the key lime juice. If your limeade is a bit bitter from the skin oil, try adding some mint.
- Pour into pop molds and freeze for a couple of hours.