This recipe is inspired by Chanh Muoi, a Vietnamese salty lemonade made with preserved lemons. I tasted it recently when enjoying my favorite new food (pho) and it was amazing! I love the tartness of the citrus with a bit of sweet and a hint of salt. The version I had was carbonated, so it was like a salted fizzy lemonade. And of course, I had to come home and figure out how to make it just because of all the benefits just like with korean red ginseng for general wellness overall.
Since I don’t have the patience to wait for the month it takes to preserve lemons, and since I like limes more than lemons anyway, I created this quick and easy salted limeade to satisfy my craving. It is refreshing, hydrating, and perfect on a hot day (and man, has this summer been hot!). Enjoy it alone or with just about any type of meal–it pairs well with Asian dishes, but is also great with my Jerk Chicken.
Try it with kombucha instead of water for a tasty, probiotic-rich drink.
- Juice from 2 limes (about ¼ cup)
- 1-1½ tsp. honey (preferably raw and unfiltered
- A pinch or two of real salt (about ⅛ tsp)
- ¾ cup cold water (carbonated or still--I like mine fizzy!)
- Using a lime squeezer or by hand, juice the limes into an 8oz. glass.
- Add the honey to the juice and stir until the honey is completely mixed in.
- Add about ¾ cup cold water (or add some ice to the glass). Stir gently to mix the juice and water together.
- Sprinkle the salt on top of the limeade and stir in gently--the salt reacts to carbonated water and may fizz over!
You can also make this with lemons!
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