Homemade Limeade

On one of the first nice weekends of the year, Jeff and I made a pilgrimage all the way up north to St. Clair West.  We had one thing on our minds: barbeque.  And we were headed to the Stockyards, Toronto’s newest barbeque joint.

Sitting on a high stool next to the big, beautiful wood bar that overlooks the fryers and the grill, my feet swinging, I happily gobbled up what might possibly be my favorite thing to eat*: pulled pork, topped with slaw, on a bun with a side of homemade fries.  The food?  Amazing!  AMAZING!**  Made even better by the glass of cold, homemade limeade I washed it all down with.

Since that night I’ve pretty much wanted to eat barbeque all the time, but in an effort to be a little more health conscious I’ve been eating stuff that’s been a little less artery clogging .  Like baked salmon.  Or lentil salad.  Or a fish taco.

While this is certainly not “healthy”, it does have a cup and a half of sugar in it, I can think of no better way to welcome the arrival of summer in Toronto (both calendar and temperature wise!) than a tall glass of homemade limeade after an afternoon biking on the Lakeshore.

Happy summer!

* Okay, I know I claim that something is “possibly my favorite thing to eat” every other week around here, but that doesn’t mean I ain’t being serious.  When it comes to food, it’s so hard to chose, I love it all.  Except for capers.  Don’t bring capers anywhere near me.  Ever.

** For a much more articulate review of the Stockyards, I suggest reading Corey Mintz’s review from last week’s Star.

Homemade Limeade
From Southern Living Comfort Food, via Sweethome.ca
Makes 8 cups

Ingredients:

1 1/2 cups sugar
1/2 cup boiling water
2 teaspoons lime zest
1 1/2 cups fresh lime juice (10 to 14 limes)
5 cups cold water
Lime slices (for garnish)
Fresh min sprigs (for garnish)

Note: If you’d prefer lemonade, simply sub in lemons for the limes.

Method:

1. Stir together sugar and boiling water until sugar dissolves.

2. Stir in lime zest, lime juice and cold water.

3. Chill 8 hours. Garnish, if desired.