There were three ingredients that I could always find in the fridge when I was a kid – green plantains, scotch bonnet peppers, and limes. Any good latin Carribean household would also have a bowl full of Florida avocados, mini bananas, and just ripe mangos. But it was the limes that my mother put in everything and there was always a plastic pitcher of Limonada tucked behind the pickled peppers.
And now with last embers of summer burning away into a stormy fall, I wanted a pitcher for the kids to drink on the front porch and do nothing on a lazy weekend afternoon.
But when Eddie brought out the pitcher, I noticed a beautiful swirl of leaves on the surface.
“Tarragon, just to make it special,” he said.
The Limonada sat overnight, lime and tarragon tumbled with sugar. Childhood memories sparked into the present by a delicate and royal herb.
Suggestions and Alternatives
- Replace still water with sparkling or mineral for an effervescent version.
- A very light Chardonnay can transform the Limonada into a fancy Sunday brunch surprise. Our Red Wine Spritzer shows you how it’s done.
Limonada with Tarragon
- 1 cup lime juice fresh
- 1 cup granulated sugar
- 1 1/2 bunch tarragon fresh
- 5 cups water cold
Instructions for Homemade Limeade
- Juice limes (reserve three lime halves for later).
- Using a large bowl add lime juice and halves of three limes.
- Add white sugar to lime juice and whisk for two minutes or until sugar has dissolved.
- Chop tarragon (stems too) and add to lime juice & sugar. Refrigerate overnight.
- Using a large colander strain lime juice and chopped tarragon. Save the three halves. Discard everything else.
- Transfer to large sealable carafe. Refrigerate until ready to serve
- If serving in a carafe, fill carafe with Ice and add lime juice halfway, fill the rest with cold water stir and serve. Garnish with a slice of lime.
- If served by the glass: Fill glass with ice, add lime juice less than halfway and fill the rest with cold water. Garnish with a slice of lime from three 3 halves.