Ingredients
4 limes, each cut into 8 wedges
2 cups plus 2 tablespoons superfine sugar
2 cups fresh lime juice, strained (from about 16 limes)
1 1/2 cups cachaca (or white rum)
Preparation
Muddle lime wedges and sugar with a wooden spoon in a pitcher. Add lime juice and cachaca, stirring to dissolve the sugar. Divide limeade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)
