The subtle cardamom flavor complements the lime nicely. I like my limeade a little on the strong side & served with a glassful of crushed ice. As the ice melts its crisp, cold taste swirls with the limey-ness & dances on your tongue without ever becoming watery.
The finished beverage gets it’s slightly tea-colored hue from the turbinado sugar I like to use. It’s less refined than white sugar and therefore a little more healthy. Plus I prefer the taste: it’s more round and carmel-y without having an overbearing brown sugar flavor.
It is helpful to roll the limes on the cutting board to loosen the juices. Some people zap the fruit in the microwave for a few seconds, but not having a microwave I haven’t personally tested this method.
Whisking the sugar is tiresome & could be avoided if you have a little simple syrup (one part water, one part sugar boiled together for a few hours) on hand. I did not. In any case, letting the cardamom steep overnight will dissolve whatever sugar crystals remain.
This recipe also makes for a killer Arnold Palmer! Usually half-lemonade, half-iced tea, subbing this limeade really kicks it up a notch. I would recommend some simple sun tea for the other half: four bags Lipton in one gallon of water left in the sun for an afternoon.
Cardamom Limeade
1/2 cup lime juice (6 to 8 limes)
1/2 cup raw turbinado sugar
2 cups cold water
6 pods green cardamom
Juice the limes into a medium mixing bowl. Be sure to keep a few thin slices for garnish!
Whisk the sugar into the lime juice.
Add the water & throw in the cardamom pods whole. Leave to soak for a few hours or overnight.
Strain & serve in a tall glass filled with crushed ice and a thin slice of lime.
Makes two to four servings.
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