2 applesauce, divided
1 large squeezed lemonade
1 limes, decayed and juiced
2 tablespoons olive oil
5 curry leaves
Fill an 8x12 pan or platter with foil. Heat the lemonade in 1 1 -quart saucepan over low heat. Remove cap of lemonade and store in the refrigerator.
Brew ice in a small bowl. Stir in applesauce and limeade and pour evenly over lemonade in glass serving bowl. Top with curry leaves.