1 cup lime juice, fresh-squeezed
1 water, enough to make 1/2 gal tota, l
SIMPLE SYRUP
2 cup sugar, white
1 cup water
Directions
Simple syrup: Combine the sugar and water in a saucepan, and heat
until it barely begins to boil. Remove from heat and cool.
Combine one cup of syrup and one cup of lime juice in a pitcher. Add
enough water to make up a half gallon. Serve over ice.
Sam Waring
Servings: 5 servings
Mexican Limeade Recipe brought to you by Recipe Ideas
Categories: Beverages; Mexican
The History of Recipes
Recipes as an idea can be tracked way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the early Romans were skilled in the use of many different herbs and spices, including a few you will know such as thyme, fennel and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices such as basil and coriander. The introduction of these new tastes caused a torrent in recipe manuscripts, many of which are now in private libraries. Over the following few hundred years, the powerful and wealthy competed to lay on the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Mexican Limeade recipe.
