We have so much mint in our garden that I’m always looking for ways to use it. It grows like a weed! I’ve used it in salads before, but I find that I really like it in beverages – especially in the summertime. When I made this today and brought it down to the pool, it was gone in the blink of an eye. The boys and their friends asked for more until it was gone. They then asked me to make them another batch. Unfortunately things got busy and I ran out of time to make any more.
We don’t have a good strainer here on Shelter Island so I didn’t strain the lemon/lime mixture. As a result, there was some pulp in each glass. One of my sons wasn’t so fond of the pulp that he found at the bottom of the cup, so he decided mid-glass that he didn’t like it anymore. The first several gulps sans-pulp were perfectly acceptable, but once he hit a bit of texture that was it. Have I mentioned that I have four picky eaters? I guess I have picky drinkers too.
Recipe adapted from Foodnetwork.com (Recipe by the Deen Brothers)
2 large lemons, or enough to make 1/2 cup of lemon juice
2 limes, or enough to make 1/4 cup of lime juice
2 large sprigs of fresh mint leaves
3/4 cup superfine sugar
Make a simple syrup by putting 3/4 cup of sugar and 3/4 cup of water into a small pot over medium heat. Add the mint sprigs. Stir until the sugar is dissolved. Once the sugar is dissolved, remove the pan from the heat. Leave the mint leaves in the syrup until you are ready to use it.
Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup. You should end up with 3/4 cup of juice. Strain it into a pitcher. Remove the mint from the sugar syrup and add the syrup to the pitcher. Add 7 cups of water to the pitcher and stir. Taste for sweetness. Add additional lemon juice, lime juice or sugar as necessary to suit your taste.
Pour into tall glasses filled with ice and enjoy!
Yield: 1 pitcher