I love going on vacations, who doesn’t? But there is always so much to do when you get home! Between work, laundry, grocery shopping, and everything else it takes a lot to get caught back up. And it takes even longer when your 7 year old is home with you on summer break 🙂
Good thing I made this for you before I left! This was the drink I promised you when I made the Caribbean Rice. I made this for our last cooking club for the year, where we had an island theme. When I found out the theme, I went straight to The Deep Dish. She lives in Grand Cayman and is always posting such gorgeous food. I chose this traditional Grand Cayman drink. It is their version of lemonade.
This went over extremely well at cooking club. I was a little nervous, based on the color, but it is slightly sweet and tangy, and paired perfectly with everything we had there. The recipe uses brown sugar instead of regular white sugar, so there is more depth to this. Also, instead of lemons it uses limes. I did a little research and it seems like different restaurants use slightly different citrus blends to come up with “their” version. I planned on all limes, but they were tiny and didn’t produce as much juice, so I added in a little lemon and orange. It was perfect!
- 1 cup brown sugar
- 2 tsp honey
- 1 cup lime juice (I used about 3/4 cup lime, 1 lemon, and splash of orange juice)
- 6 cups water
- Rum , optional
- In a pitcher combine all of the ingredients. Stir well until the brown sugar is dissolved. Serve over ice. Store in the fridge.
Adapted from The Deep Dish