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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


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


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