Nam Manow น้ำมะนาว
Growing up in Laos and Thailand, my mother only cooked with limes. It wasn't until she immigrated to the US did she see a lemon firsthand. My parents have lived in the US for over 30 years, and have never bought lemons at the grocery store. Limes are a perennial staple for Asian cooking. In the summer months, my mom makes large batches of Thai Limeade (น้ำมะนาว) to keep us cool during the hot sweltering weather.
- 1/4 cup hot water & 1 cup chilled water
- 3.5 tablespoons white sugar (or two tablespoons honey)
- 1/8 teaspoon salt
- 4 tablespoons fresh lime juice
- 1/3 cup ice
- In a heat proof glass (or pyrex measuring bowl with a spout), mix together the hot water, sugar and salt.
- Add lime juice and chilled water. Stir until well incorporated. Set aside and refrigerate.
- When you are ready to serve, add ice into a tall glass. Pour the limeade mixture into the glass. Serve with a straw. For garnish, you can add lime wedges or sprigs of mint.
Serving Size: 2
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Preparation Time: 15 minutes