Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Cucumber Peel Ginger Limeade
Photograph courtesy of Morrison Healthcare
Servings
4
4
Menu Part
- Beverage
Chef Norbert Bomm
Morrison Healthcare
Chicago
Morrison’s corporate executive chef Norbert Bomm gives limeade a zero-waste halo by using nutrient-rich cucumber peels as a base. He suggests scrubbing the cucumbers in a baking soda solution before peeling. Fresh ginger adds extra zing to the fresh-squeezed limeade.
Ingredients
5 fresh limes
Peels of 3 medium cucumbers
5 oz. granulated sugar
1 oz. gingerroot, peeled
8 cups water, divided
Ice cubes
Blueberries and mint leaves, for garnish
Steps
Juice the limes into large bowl and set aside.
Scrub cucumbers using a concentration of about 1 teaspoon baking soda per 2 cups water; rinse with cold water. Peel cucumbers and place peels in the bowl with lime juice and 2 cups water. Cover and chill overnight in the refrigerator.
In saucepan, mix 2 cups water with sugar and ginger; bring to a boil. Reduce heat and steep for 15 minutes; remove from heat and cool. Once cooled, add to the lime juice-cucumber peel mixture.
Into blender container, pour limeade mixture; blend at high speed until pureed. Strain through a fine strainer and add remaining 4 cups water. Chill in refrigerator.
To serve, pour over ice. Garnish with blueberries and fresh leaves.
Read more about:
RecipesYou May Also Like
