YOGURT & VANILLA LIMEADE

This is so good! I tried a yogurt breakfast drink in Turkey and was sure I’d never drink yogurt again. I was wrong—very, very wrong. I tested this (and drank a pitcher’s worth) using very rich yogurt (10% MF)—and you should do the same.

1/2 cup (125 mL) sugar

2 1/2 cups (625 mL) cold water, divided 1 vanilla bean

1/2 cup (125 mL) freshly squeezed lime juice 3/4 cup (175 mL) plain high-fat yogurt

Finely grated lime zest to serve

Lime wheels to garnish (optional)

1 Combine the sugar and 1/2 cup (125 mL) water in a small saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Add both the seeds and the pod to the pot. Set over medium heat, stir to dissolve sugar and bring to a boil. Remove from heat and cool to room temp.

2 Add remaining 2 cups (500 mL) water and lime juice to a large pitcher. Remove the spent vanilla pod from the syrup and discard. Add syrup and yogurt to the lime juice mixture and whisk until creamy. Refrigerate until chilled. Pour straight from the pitcher into glasses filled with ice, or aerate your limeade in a blender on high speed to create a lovely foamy version. Top each glass with a little lime zest before serving. Garnish with lime wheels, if desired.

Serves 6