Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Fresh Limeade

Limonada

Makes 5 or 6 servings

Recipe from Season 3 of Mexico - One Plate at a Time 

Ingredients

1 1/3 cups fresh lime juice
1 quart water (use sparkling water for a festive touch)
1/3 to 1/2 cup sugar

Directions

In a large pitcher, mix together the lime juice, water and smaller amount of sugar.  Taste and add more sugar if you think the limonada needs it. Serve over ice.

To Make Tropical Pink Limeade: Cut the ends off 2 or 3 prickly pears (handle prickly pears with latex or rubber gloves or with tongs). Make a shallow slit down the length of each one, then peel away the thick skin; discard. In a small bowl, crush the fruit into a coarse puree, then strain the puree into the limeade mixture. Taste and add more lime or sugar if necessary.

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