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Citrus-Ades

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    These drinks are great served simply over ice. But to tap into their full potential, use them as bases for new concoctions. See our serving suggestions below.
    Martha Stewart Living, June 2011
    • Prep Time 5 minutes
    • Total Time 1 hour 5 minutes
    • Yield Makes 2 1/2 to 4 cups
      Serves 8 to 10
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    Ingredients

    • To Make Lemonade

      • 3 cups fresh lemon juice (from about 18 lemons)
      • 1 1/4 cups superfine sugar

    • To Make Limeade

      • 2 1/2 cups fresh lime juice (from about 14 limes)
      • 1 cup superfine sugar

    • To Make Orangeade

      • 3 1/2 cups fresh orange juice (from about 12 oranges)
      • 1/2 cup fresh lemon juice (from about 3 lemons)
      • 3/4 cup superfine sugar

    Directions

    1. Combine 4 cups water with "ade" ingredients in a pitcher; stir to combine. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

    Cook's Note

    Serving Ideas for Lemonade: Make an Arnold Palmer by mixing with equal parts iced tea, or stir in vodka and fresh mint. For Limeade: For a take on the margarita, stir tequila and some fresh cilantro into the pitcher, or use the juice to make Micheladas by adding beer, Worcestershire sauce, and soy sauce; serve with lime wedges. For Orangeade: Try a twist on the screwdriver by adding vodka and some fresh rosemary to the pitcher. For a Creamsicle-inspired drink, float a scoop of vanilla ice cream in Orangeade.

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