The Salty With the Sweet

My husband loves limeade and loves to make it. So when I saw this, I knew he'd be excited for a new twist on an old treat.

The Salty With the Sweet
By MARK BITTMAN Published: August 23, 2006

What surprises travelers to the Middle East, India or Thailand is that limeade is often served salty. Straight lime juice is too sour for many people, so sugar is always added, but the addition of salt as well makes the drink savory. The recipe here can be used for lemonade as well.

Recipe: Sweet or Salty Limeade or Lemonade
Time: 20 minutes
Yield: 6 to 8 servings.

1 cup sugar
1 cup freshly squeezed lime or lemon juice, pulp and rinds reserved (from about a dozen limes or lemons)
2 teaspoons salt, or to taste.

1. In a small saucepan combine sugar with 1 cup water, and place over medium heat; cook, stirring, until sugar dissolves.

2. In another pan bring 6 cups water to a boil; remove from heat, and add rinds and pulp. Cover, let steep for 10 minutes and then strain.

3. Combine strained liquid in a pitcher with lime or lemon juice and salt. Refrigerate until ready to serve. (Fruit mixture and sugar syrup can be refrigerated separately for a couple of days, until needed.) Add syrup to taste, and serve over ice.