Tags
citrus, citrus beverage, citrus-ade, how to make simple syrup, lemonade, making triple citrus-ade, simple syrup
Oh gosh, I just can’t get enough of this everyday Food special issue I picked up a few weeks back. First it was the roasted eggplant, then it was the honey-glazed chicken thighs, and then finally, the black-bottom cookie bars. Those were delicious if Ido say so myself.
{And a few of you said it too.}
So that brings me to this triple citrus-ade, which if you just want to get right down to it, is on page 86. I whipped this up last Friday for my kids and their friends to have after school. Easy and refreshing on a still hot back-to-school day.
It’s like lemonade but more citrusy.
It takes just a few minutes to juice the 3 oranges, 3 lemons and 3 limes you’ll need for the triple citrus-ade. Be sure to strain for any small seeds.
I used a vintage, glass juicer I’ve had for years to juice all of the citrus fruit.
This was delicious and took just a few minutes to make. It’s sweetened with a simple syrup, which is basically equal parts sugar and water combined over heat. It’s a must for your beverage repertoire. Think sweetening cocktails, iced tea and lemonade. You can also flavor your simple syrup with lemon, vanilla, mint. I could go on and on here, but basically any flavoring you can think up can enhance a simple syrup.
{Do you use a simple syrup for any of your recipes?}
Triple Citrus-Ade
Ingredients
1/2 cup sugar
1/2 cup water
1 cup fresh orange juice (from 3 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/4 cup fresh lemon juice (from 3 lemons)
orange, lime and lemon slices for serving
Method
In a small sauce pan, bring water to a boil. Add sugar and stir. Lower heat to a simmer and let simmer until sugar dissolves and mixture becomes syrupy. Let mixture cool.
To a large pitcher, add 2 cups of water, strained fruit juices and simple syrup (water-sugar mixture) and stir. Serve over ice with citrus slices. Store unused triple citrus-ade in a refrigerator for up to 3 days.
recipe adapted from everyday food special issue
meeshiesmom said:
Allison-
First, glad you’re back. Second, I think if I wait long enough you’ll have plowed through enough of the magazine that I can determine which recipes I want to make. I saw this and it looked really great! Friday it was in the 90’s here, but today the high was 68. Crazy. I love a simple syrup and make it for sweet tea, which I have an addiction to. This drink would also be great with some vodka or rum, I’m sure!
Karen
{Main St. Cuisine} said:
Hi Karen,
Yes, all the back-to-school stuff was limiting my computer time or perhaps it’s the nights on the baseball field with my kids. Anyway, a little backlog of recipes/photos from last week that I’m posting this week. Interesting weather you’re having, though a nice break from the heat. Funny, when I was typing up the post, all I could think of is how mixing in a little vodka would make a special cocktail. Great minds think alike! Speaking of cocktails (and the magazine), there is a really nice sangria recipe that I plan on trying…looks so good. Thanks again for recommending the mag (I still havne’t made any popsicles, which is why I bought it in the first place).
Allison
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