I found this recipe on an east Indian discussion group.
Lime Squash (Limeade Concentrate)
2 C juice of fresh limes
peels of all or half of the limes
2 C water
2 ½ C sugar
Wash and dry the limes. Peel the limes and put the peels with 2 cups of water in a non-reactive pan. Boil gently for 10 minutes; the water will turn a pale yellow. Allow to cool. Remove the peels. Discard, or process further to make your own candied peels! Add sugar to the infusion and bring to boil, stirring occasionally. Let boil for 5 minutes. Cool to room temperature.
limes and peels
Meanwhile, juice all the limes, removing the seeds. Don’t worry too much if some seeds get into the juice; they can be removed easily later. You may sieve the juice if you like. I like some pulp in my concentrate. Mix into the cooled sugar syrup. Any seeds that may have found their way into the juice will float to the top, and you can skim them off now. Bottle and refrigerate.
To make limeade, mix together one part concentrate, five parts water or club soda, a pinch of salt (mandatory here in Delhi!) and ice. Stir and serve. But of course, you can also use it to make lime Margaritas instead! Cheers!
Sudsmaster's note:
You can vary the sugar and water etc to make it sweeter or more sour, as you wish. I made it with Persian (Tahiti or Bearrs) Limes, which are abundant on my backyard tree this time of year. Mexican or Key limes might be more sour. My first try at this, using the amounts in the recipe, was a little too sweet for my taste, so next time I'll reduce the sugar and maybe the amount of water. Do not, however, omit boiling the lime peelings. I used a vegetable peeler to peel the limes - you don't want to throw the entire peel in because the pith will make it bitter.
Lime Squash (Limeade Concentrate)
2 C juice of fresh limes
peels of all or half of the limes
2 C water
2 ½ C sugar
Wash and dry the limes. Peel the limes and put the peels with 2 cups of water in a non-reactive pan. Boil gently for 10 minutes; the water will turn a pale yellow. Allow to cool. Remove the peels. Discard, or process further to make your own candied peels! Add sugar to the infusion and bring to boil, stirring occasionally. Let boil for 5 minutes. Cool to room temperature.
limes and peels
Meanwhile, juice all the limes, removing the seeds. Don’t worry too much if some seeds get into the juice; they can be removed easily later. You may sieve the juice if you like. I like some pulp in my concentrate. Mix into the cooled sugar syrup. Any seeds that may have found their way into the juice will float to the top, and you can skim them off now. Bottle and refrigerate.
To make limeade, mix together one part concentrate, five parts water or club soda, a pinch of salt (mandatory here in Delhi!) and ice. Stir and serve. But of course, you can also use it to make lime Margaritas instead! Cheers!
Sudsmaster's note:
You can vary the sugar and water etc to make it sweeter or more sour, as you wish. I made it with Persian (Tahiti or Bearrs) Limes, which are abundant on my backyard tree this time of year. Mexican or Key limes might be more sour. My first try at this, using the amounts in the recipe, was a little too sweet for my taste, so next time I'll reduce the sugar and maybe the amount of water. Do not, however, omit boiling the lime peelings. I used a vegetable peeler to peel the limes - you don't want to throw the entire peel in because the pith will make it bitter.
