Thursday, July 27, 2006

Sumatran Spiced Limeade

I think Chris was going to make this recipe one day when he decided he couldn't pass up those juicy limes at the supermarket which were 8 for $1. There was a recipe printed out, stuck on the fridge. Coincidentally, there were stalks of lemongrass hanging out by the wire shelf. Searched through the pantry and found everything else I needed. Perfect! A drink for the siblings that were going to arrive in a couple of hours, ready to taste the boyfriend's chef creations, (which, by the way, was a pan-Asian fare).

Limeade Recipe:
Makes 4 cups

• 4 1/2 cups of water
• 2 inch piece fresh ginger
• 2 4 inch cinnamon sticks
• 1/8 tsp. ground cloves
• 3 tbsp. fresh lime juice
• 3 stalks of lemongrass
• 3 tsbp. palm sugar

  1. With the handle of a knife, bruise stalks of lemongrass. Cut off tips and ends and tie into knots.
  2. In a large pot, add lemongrass, cinnamon sticks, cloves, palm sugar and ginger, and bring to a simmer. Do not boil.
  3. Add palm sugar and stir until completely dissolved.
  4. Turn off heat and add lime juice.
  5. Refrigerate until cold. Serve in glass with ice. Add slice of lime and cinnamon stick for garnish.
A note: the recipe called for 3 whole cloves, but I substituted ground since I didn't have any.

The combination of tart and sweet is perfect for a hot summer day, and the spiciness of the ginger and cloves provides a slight kick. This has become my favorite drink to make this summer. I've never been to Sumatra, but after sipping this, I am whisked away to the Indonesian island (if only by the tastebuds)!

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