Summertime, summertime-I’m so glad you are finally here, but you have definitely cut into my blogging on a regular basis! I’ve missed the Secret Recipe Club and since it is summer, I’m posting an adaptation of Fresh Herbed Lemonade from Erin from Wholesome RD, my appointed blog for the month of June. Erin, a registered dietician who lives in my favorite food city- Chicago, posts an amazing and diverse collection of healthy recipes ranging from starters to desserts. I wanted to try her Asian Slaw so I could use my new food processor or the Caprese Salad, but used my cabbages for slaw dogs at a beach picnic and haven’t found any delectable fresh tomatoes yet. However, the mint in my potted herb garden is growing like gangbusters, so decided upon the lemon-limeade libation heady with mint.
Minted Lemon Limeade
1 cup sugar
4 limes, juiced- shells reserved
4 lemons, juiced-shells reserved
1/2-3/4 cup juice from lemons and limes
1 cup fresh mint leaves, washed and spun dry in a lettuce spinner
1 cup very hot water
3 cups water
sliced lemons, limes or both for garnish
mint sprigs for garnish
Muddle sugar with the lime and lemon shells. Let sit for about an hour, muddling and mixing the shells with the sugar. After about an hour, add 1 cup hot water. Stir to combine. Using a colander, pour this mixture into a separate large measuring cup. Press down on citrus shells to extract juices. Add the mint leaves. Refrigerate about an hour to meld flavors. Press through a sieve pushing down on mint to further extract the mint flavor. Refrigerate until ready to use.
Pour the lemon, lime mint syrup into a pitcher. Add the reserved juice and water. Stir to combine. Add lemon slices, if desired. Pour over ice. Garnish with fresh mint. Serves 4
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