This refreshing recipe for mint limeade comes from Martha Stewart Weddings, Spring 2005.
- Yield: Makes 3 quarts
Source: Martha Stewart Weddings, Summer 2005
- 1 cup granulated sugar
- 2 cups packed fresh mint leaves
- 2 1/2 cups fresh lime juice (about 20 limes), plus 4 limes, thinly sliced crosswise, for garnish
- 1 1/2 cups superfine sugar
Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour. Add sugar syrup and mint to a blender; puree. Pour through a very fine mesh sieve into a large serving container; discard solids.
Add lime juice, superfine sugar, and 2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
To serve, add ice cubes to fill and garnish with lime slices.