With only two ingredients (three if you count water), this limeade couldn't be any simpler. This method harnesses the power of citric acid to dissolve sugar without heat, while capturing the intense flavor of the limes' essential oils. The result: a limeade with more lime flavor than one made with just juice and sugar.
This no-cook technique dissolves sugar without any need for firing up the stove.
From the bowl and strainer to the pitcher, nonreactive equipment prevents the flavor of the lime from turning harsh. When it comes to making a frosty pitcher of my own, I crave lots of intense fresh fruit flavor, and I also want a change of pace, which usually means limes instead of lemons. And, given my obsession with turning leftover lemon rinds into , it was only a matter of time before warm weather drove me to apply the technique to limes.
Avid bakers may want to zest the limes for another project before getting started, but it's fine to leave the zest intact; there's no major impact on the syrup's flavor either way. Whatever you choose, maximize their yield by letting the limes come to room temperature and rolling each one against the counter to soften its rind.
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