Mint Limeade Recipes

MINT LIMEADE

Steps:

• To make mint limeade with concentrate add mint leaves and ice to a large pitcher. Mash a little with a wooden spoon to muddle the mint. Add limeade concentrate and water according to package directions. Stir and serve garnished with lime and mint.
• To make mint limeade with fresh lime juice, crush mint leaves with ice in a pitcher, using a wooden spoon to muddle the mint. Pour in lime juice, sugar and water. Stir until sugar is dissolved. Pour through a strainer into ice-filled glasses. Serve garnished with lime and mint.
• Swap sparkling water for still water for a sparkling drink.

MINT LIMEADE

Steps:

• Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

MINT LIMEADE

Steps:

• In 12-ounce glass, muddle mint and simple syrup for about 8 seconds. Add ice and lime juice, then fill with club soda. Stir well and serve.

MINTED LEMONADE

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

LIMEADE AND MINT SODA

Steps:

• Combine the sugar with 1 cup water in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Turn off the heat and add the mint leaves. Muddle with a muddler or the back of a spoon. Allow to cool completely, about 20 minutes. Strain and discard the mint leaves.
• Add the lime juice and 4 cups water to a large pitcher. Pour the simple syrup into the limeade. Stir to combine.
• To serve, pour the limeade into glasses filled with ice. Top with some sparkling water. Garnish each with a lime round and mint sprig.

MINT LIMEADE

Steps:

• Combine 2 cups water, sugar, and chopped mint in a small saucepan; bring to a boil.
• Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.
• Strain through a sieve into a bowl; discard solids.
• Combine the remaining 4 cups water, sugar syrup, and lime juice in a large pitcher, stirring well.
• Serve over ice, garnish with mint sprigs and lime slices, if desired.

PEPPER-MINT LIMEADE

Steps:

• In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils. Pour in water, and mix well. Mix in jalapeno slices. Put a lid on the pitcher, and refrigerate 8 hours, or overnight.

LIMEADE WITH MINT

Steps:

• Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over high heat. Bring to a boil, stirring to dissolve sugar. Transfer to refrigerator to chill, about 20 minutes. In a blender, combine syrup and mint, and puree. Strain through a fine mesh sieve into a small bowl.
• In a pitcher, combine lime juice, remaining 1/2 cup sugar, and 1 quart water. Stir until sugar is dissolved. Fill glasses with ice. Divide syrup evenly between glasses. Pour limeade over ice. Garnish with mint sprigs and lime wheels. Serve immediately.

MINT LEMONADE

Steps:

• In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

MINT LIMEADE

Steps:

• In 12-ounce glass, muddle mint and honey syrup for about 8 seconds.
• Add ice and lime juice, then fill with club soda.
• Stir well and serve.
• Honey Syrup:.
• In heavy medium saucepan over medium heat, stir together honey and water until honey dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Refrigerate syrup until cold, about 2 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.).