Minted Lemon and Limeade
By Paula DeenJUMP TO RECIPE
- 4 lemons
- 3 limes
- 1/3 cup fresh mint
- 3/4 cup plus additional as desired superfine sugar
- 8 cups cold water
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.