Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
4 1/2 cups water
3/4 cup sugar
1/2 cup agave nectar
1 cup coarsely chopped cilantro
2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
2 tablespoons sugar
1/4 teaspoon salt
9 lime wedges, divided
1 1/2 cups fresh lime juice (about 10 limes)
4 cups ice
How to Make It
Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Remove from heat; stir in cilantro and jalapeño. Let stand 30 minutes. Pour jalapeño mixture into a large bowl; cover and chill at least 3 hours.
Combine 2 tablespoons sugar and salt in a shallow dish. Rub rims of 8 glasses with 1 lime wedge. Dip the rims of glasses in sugar mixture.
Strain cilantro mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice. Fill each prepared glass with 1/2 cup ice. Add 3/4 cup limeade to each glass. Garnish with remaining 8 lime wedges.
Made to recipe (we needed 14 limes) and got a really great limeade Served with nachos. Good straight or with a jigger of tequila. Made sugared jalapeno slices to garnish (1/4c sugar + 1/2c water; boil, add slices of 1 jalapeno & simmer 5min or so; remove to parchment paper to cool).
Great flavor, although it did take more than 10 limes to make and a lot of work to squeeze them one at a time, i just have a small juicer, not an electronic one. added about 3/4 cup of tequila, you may want more, but it was enough for me.
Delicious - perfect kick and cilantro added a unique twist. Added tequila and was a hit at our summer party. Perfect for entertaining because the recipe is made in a big batch - rather than one drink at a time.