Minted Lemon and Limeade

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Minted Lemon and Limeade Minted Lemon and Limeade


Servings: 8 to 9 cups
Difficulty: Easy

Ingredients Add to grocery list

4 lemons
3 limes
1/3 cup fresh mint leaves
3/4 cup superfine sugar, plus additional as desired
8 cups cold water


 

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Directions

Squeeze the juice from 3 of the lemons and 2 of the limes; strain the juice into a glass measuring cup (about 1 cup juice). Thinly slice the remaining lemon and lime, removing the seeds; set aside.

In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with 1/4 cup sugar. Add strained juice; stir well to dissolve the sugar.
Add the cold water and the remaining 1/2 cup sugar to the pitcher; stir well to dissolve the sugar. Taste for sweetness and add more sugar if desired. Add the lemon and lime slices. Chill before serving.

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Reader Comments:

54321

Five stars all around! Saw ya'll make this on t.v. I am making tonight with the talipia and almond rice! Can't wait! (We are a LARGE family of 7 so unfortunately I can't afford the cast iron plate that you used.. maybe somebody will get it for me as a mother's day present later in life!) but I know it will turn out great anyway! Thanks for always making terrific food! (P.S. I also made your breakfast for dinner casserole from your fall magazine/cookbook today for brunch and it was out of this world! Thanks!!!) Best! Paula Jo Mathews

By Paula on April 21, 2012

54321

HIPAULA, IAM YOUR #1 FAN FOR MANY YEARS.JUST LOVE YOU SO MUCH.AND LOVE YOUR COOKING.ME AND MY HUSBAND HAVE BEEN DIABETIC FOR ABOUT 15 YEARS NOW.DO NOT LET PEOPLE TELL YOU THAT YOUR COOKING CAUSED YOU TO HAVE DIABETICES.BECAUSE THATS NOT SOO...IHAVE TAPED ALL OF YOUR SHOWES.AND COLLECTED ALOT OF YOUR RECIPETS. IAM 70 YEARS OLD NOW AND DIABETIC DOES NOT SLOW ME DOWN AT ALL. SO KEEP ON TRUCKING GIRL FRIEND. HOW IS MICHAEL DOING???? YOU NEVER TALK ABOUT HIM ANY MORE,IS HE DOING OK? REALLY MISS SEEING YOU AND HIM ON TV. TELL HIM I LOVE TO SEE HIM IN THE KITCHEN COOKING WITH YOU. SENDING YOUALL MY LOVE. GAIL CANNON

By GAIL CANNON on April 07, 2012

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