Soda Chanh (Vietnamese Lime Soda)

I'm sure that every household has at least a few must-haves sitting in their fridge at all times. Among a few other things, in my house, limeade is one of those things. We love lemonade, too—but it's limeade in some form or another that takes the cake. I try to make different forms to liven things up a bit, but for the most part, limeade is limeade. Freshly squeezed lime juice, sweetener, and water.

Whether it's a fizzy version like Neebu ka Sharbat (Indian Sparkling Fresh Limeade) or a flat one like Fresh Limeade with Chia Seeds, they all go quickly. This Vietnamese Lime Soda (or Soda Chanh) has sparkles and mint, which makes it extra refreshing. When researching it a little, it seems that some people use mint, some don't...some people rim the glass in salt, some don't. I chose to include both. You know, to add a little variety to our limeade routine.

As written, this recipe is particularly tart. We liked it, but if you want it a little sweeter, then simply make (and add) more simple syrup, or stir in some superfine sugar, honey, agave, what-have-you. I enjoyed the salted rim, but the kids said they'd rather have it without. In her book, Steamy Kitchen's Healthy Asian Favorites, Jaden Hair says that Gin makes a nice addition if you want to booze it up (my words, of course). I didn't try it...meant to, but I turned around and it was gone. But I squeezed an extra cup of juice to make another batch. This time, adult-style.