- 12 unwaxed limes (soft ones if possible)
- 500g caster sugar
- 18g citric acid
- 3.8 litres sparkling mineral water
- To serve
- Ice cubes
- Mint sprigs
Remove the zest from the limes with a peeler, taking care not to include any of the bitter white pith.
Put the lime zest into a blender with the sugar and citric acid and blend for 2 minutes. Transfer to a pan and place over a medium heat. Add 500ml of the water and bring to the boil, then simmer for 5 minutes to release all of the flavour. Remove from the heat and leave to cool. Place the peeled limes in the microwave on medium for 10 seconds, warming them up will result in a lot more juice. (If you haven’t got a microwave, roll the limes around on the work surface with the palms of your hands.) Halve the limes and squeeze the juice, then strain the juice into a large bowl or jug and add the rest of the water. Pass the cooled sugar water through a sieve to remove the zest, then combine with the lime juice mixture and pour into bottles. Seal and chill in the fridge for at least 4 hours before serving. It will keep for up to 3 days.
Pour the limeade over ice cubes and fresh mint in ice cold glasses.