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From Michel Nischan, Heartbeat at the W New York Hotel,
New York, NY
Kafir Lemonade
Ingredients:
- 2-1/2 cups water
- 1 cup raw cane sugar
- 12 each kafir lime leaves
- 4 each fresh bay leaves
- 4 each limes, thinly sliced
- 1 quart crushed ice
- 2 cups fresh lime juice
- 2 cups meyer lemon juice or plain grapefruit juice (not
ruby)
Place 1-1/2 cups of the water in a small saucepot over a
medium flame. Add six of the kafir leaves and one bay leaf.
Simmer four minutes then strain and cool. Place the lime slices
in a large mixing bowl and cover with the crushed ice. Pour
the sugar water over the ice. Add the remaining water, lime
juice, meyer lemon juice, 6 fresh kafir leaves, and 3 bay
leaves. Check to see that the lime aid is not to strong. If
it is, add water. Pour into a pitcher and serve immediately.
Tip - If you are going to store the lime aid, do
not add the sliced limes. If the limes soak in the lime aid
for an extended period of time, they will make it turn bitter.
Add the limes just before you serve.
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