The limes we grew in Texas are almost a hybrid lemon-lime and we used them to make “ades.” It wasn’t until I was much older that I realized other people usually used lemons, not limes. This is the recipe I grew up with, and it works just as perfectly with the limes you can buy at the store as it did with the limes we grew.
Recipe information
Yield
makes about 7 1/2 cups; 4 to 6 servings
Ingredients
Juice from 8 limes (about 1 cup)
1/2 cup sugar or to taste
Ice, for serving
Preparation
Step 1
In a large pitcher, place 6 cups of room temperature water along with the lime juice and sugar. Stir until the sugar is dissolved, 1 to 2 minutes.
Step 2
Place in the refrigerator and chill for 1 hour. Divide among 4 or 6 glasses and serve over ice.
