Many cocktails call for a sweet and sour mix, or as it may be known’ sour’ or ‘sour mix’. I’ve put a few variations of the mix recipe here — two are “no heat” versions, and one needs a 5 minute boil. All the recipes are simple to do.
Sweet and Sour Mix
Variation 1
3 cups granulated sugar
3 cups water
2 cups lemon juice
2 cups lime juice
(or 4 cups lemon, or 4 cups lime)
Combine the water and sugar into a large sauce pan. Stir over medium heat until the sugar dissolves. Bring to a boil, and then boil for 5 minutes. Cool. Add in the lemon & lime juices. Stir to mix and then refrigerate. This can be kept for about a week in the refrigerator.
Variation 2
1 Cup lemon juice
1 Cup lime Juice
1 cup confectioners sugar (aka caster sugar or icing sugar – 10x sugar)
Mix together well, and allow to sit for 4-24 hours. Stir occasionally, making sure the sugar is dissolved.
Variation 3
2 cups lemon or 2 cups lime juice
1 cup confectioners sugar (aka caster sugar or icing sugar – 10x sugar)
Mix together well, and allow to sit for 4-24 hours. Stir occasionally, making sure the sugar is dissolved.
Notes:
- To get the most juice out of lemons and limes, roll them around on the counter, using medium pressure, to break the cells holding the juice.
- Using only lemon juice is more akin to a sour mix for say, whiskey sour
- Using only Lime juice is perfect for Margaritas
- Using a mix of lemon and lime, works for just about everything you’d need a sour mix for.
- In the US, Sour mix is used quite a lot. However, in Europe, sour mix is usually left out of drink mixes, being substituted for Lime Cordial, or lemon/lime juice.
