Limeade with a Touch of Mint

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After one of the best July 4ths on record (70s in Sacramento in July? unbelievable) we’re gearing up for another heat wave. If the smoke clears enough for us to go outside again, I’ll make another batch of this wonderful limeade.

There are 3 tricks to this simple drink. The first is to make simple syrup by boiling water with the sugar first, so that the sugar is completely dissolved.

The second trick is to infuse the simple syrup with some of the zest from the limes; this makes it taste even limey-er (yes, not a word, but you get my drift).

Finally plop some fresh mint sprigs in the serving pitcher, and besides being halfway to a mojito, you have a cheerfully refreshing summer drink. One that my nephew Austin has mentioned 3 times in the last 2 days as being “like really good”.

Limeade with a Touch of Mint Recipe

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  • Prep time: 15 minutes
  • Yield: Makes about 1 quart

Infusing the sugar syrup with lime zest is a great way to bring extra lime flavor to your limeade.

Ingredients

  • Grated zest of one lime (about 1 Tbsp)
  • 1 cup lime juice (from about 4-6 Persian limes)
  • 3/4 cup to 1 cup granulated sugar
  • 3 cups water
  • Several sprigs of fresh mint

Method

1 Make simple syrup: In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for for a few minutes.

The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are.

2 Strain out lime zest, add lime juice, water, sprigs of mint: Place a strainer over a bowl, or wide-mouthed serving container, and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add several sprigs of fresh mint.

Chill, or serve immediately over ice.

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Links:

Creamy Brazilian Limeade by From Our Home to Yours

Rosemary Limeade from The Accidental Scientist

Cranberry Limeade from right here on Simply Recipes

Blackberry Limeade by Heidi of 101 Cookbooks

austin-swing-chair.jpg
Austin demonstrates the proper way to enjoy limeade. ;-)

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Showing 4 of 13 Comments

  • Suzyque

    I just made this with a bag of limes that were (almost) past and WOW! Was this ever delicious! I am a huge mojito fan plus I grow mint so you can bet I will make this again in the summer!

  • Lindsay

    Good recipe, but I found the lime rind made it a little bitter and I only used 1 tsp.

  • zip

    wow! i just made this. i thought that wasn’t gonna be enough water but it was perfect. i did add a splash of club soda to my glass on ice but that is a fine recipe! thank you!

  • Sally

    This is so good (the lemonade, too). I’ve had a jar of one or the other, or both, in my refrigerator much of the summer. I’ve also combined it with Mark Bittman’s recipe for salty limeade or lemonade: http://bitten.blogs.nytimes.com/2009/08/25/featured-recipe-sweet-or-salty-limeade-or-lemonade/

  • another Elise

    This looks so so good. I can’t wait to try it. It reminds me of a summer aid from my parents’ hometown of Boston – the raspberry lime rickey. I’m sure some raspberry would be a fun variation here, too.

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