Sumatran Spiced Limeade
I decided to make this recipe one day when I saw some juicy limes at the supermarket that I couldn't pass up. Tucked into one of my fiance's dusty culinary notebooks was a handwritten recipe that sounded strangely exotic and wonderfully refreshing: Sumatran Spiced Limeade.
The name alone made my mouth water, so I stuck the recipe page on the fridge, and proceeded to check my shelves for all ingredients. Coincidentally, there were stalks of lemongrass hanging out on the shelf. Searched through the pantry and found everything else I needed. Perfect!
Limeade Recipe (doubled here to make a larger brew):
Makes 8 cups
• 9 cups of water
• 2 2-inch pieces fresh of ginger
• 4 cinnamon sticks
• 6 whole cloves (or 1/4 tsp. ground cloves)
• 6 tbsp. fresh lime juice
• 6 stalks of lemongrass
• 6 tsbp. palm sugar
- With the handle of a knife, lightly bruise stalks of lemongrass to release its juices. Cut off tips and ends and tie each stalk into a bundle.
- In a large pot, add lemongrass, cinnamon sticks, cloves, palm sugar and ginger. Add water on top and bring to a simmer. Do not boil.
- Add palm sugar and stir until completely dissolved.
- Turn off heat and add lime juice.
- Refrigerate until cold. Serve in glass with ice. Add slice of lime and cinnamon stick for garnish.
A note: the original recipe called for 3 whole cloves, but I substituted ground since I didn't have any.
The combination of tart and sweet is perfect for a hot summer day, and the spiciness of the ginger and cloves provides a slight kick. This has become my favorite drink to make during the summer. I've never been to Sumatra, but after sipping this, I am whisked away to the Indonesian island (if only by the tastebuds)!
-Lisa {Pretty Stationery for Beautiful Souls}http://www.fubabee.com
