In a 250 ml glass, combine the juice of one lime (about 20 ml) and the same amount of pandan syrup (recipe below). Fill the glass to the top with ice cubes. Stir the ice cubes vigorously until the liquid from melting ice is halfway up the glass. Top with chilled strong green tea, ideally sencha. Stir again to mix in the tea.
Optionally garnish with a super thin slice of lime slid down one side of the glass, if you are feeling fancy. Simply take an extra few seconds when you are slicing the lime to juice it to slice a beautiful thin wheel from face of one half and lay it aside while you mix up the drink.
Maybe limeade is not a good name for this drink. I don’t care. It has an assertive lime flavour and tastes great. You’re going to have to make and chill green tea and you will need to make pandan syrup. And you will need lot of ice cubes. And then you can make and enjoy the best limeade.
This syrup is your new secret weapon in summer time drinks. Use it instead of simple syrup in a variety of drinks, especially ones with lime. I’ve had great success with pandan gimlets. I also refer you to the syrup recipe source, which also includes two other cocktail recipes.
Combine in a small saucepan:
- 2 cups sugar
- 1 cup water
- 2 pandan leaves, shredded with a fork and tied into knots
Stir over high heat until the sugar is dissolved. Lower the heat and simmer for 10 minutes, stirring occasionally. Cool the syrup to room temperature (this will take a while), then remove and discard the pandan leaves. Place the syrup in an airtight container (a cleaned out water bottle works great) and refrigerate.
Buy pandan leaves in markets that sell fresh South Asian and Southeast Asian herbs. The place where I buy mine, Asia-Mekong at Hackescher Markt, sells a dozen or so leaves for €1.50. You’ll only need 2 leaves to make a batch, but I suspect the leaves stay good in the freezer. An article on Serious Eats, that does a great job explaining the flavour and appeal of pandan, suggests they will last in the fridge for a couple months.