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Salted Lemon-Limeade

Salted Lemon-Limeade

Leigh Belanger
Adding salt to lemonade or limeade might sound counterintuitive, but it’s common in parts of Thailand and India. Still need convincing? Think of a salt-rimmed margarita—it’s that good.


  • 1 teaspoon kosher salt plus more for rimming glasses
  • 1 cup lemon-lime juice from 6–8 lemons and limes
  • ½ cup simple syrup see recipe below
  • 3 cups water
  • Lime wheels to garnish


  • Salt the rims of 4 drinking glasses, and fill halfway with ice.
  • Combine the lemon-lime juice, syrup, water, and salt in a pitcher, and stir to combine.
  • Fill each glass with the lemon-limeade, garnish with a lime wheel, and serve.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Photographer Dominic Perri

Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at http://www.dominicperri.com/