Steven Raichlen

Minted Limeade

U.S.A.

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

This summery refresher takes advantage of the perfumed oils in the skin of the limes as well as the sour juice of their pulp. The mint adds a cooling touch that’s most welcome next to a hot grill.

Ingredients

  • 1 bunch fresh mint, rinsed and spun dry
  • 8 limes (for about 1 cup juice)

Method

  1. Set 6 to 8 sprigs of mint aside for garnish.
  2. Using a vegetable peeler, remove the zest (the green oil-rich outer peel) from 4 of the limes, then set the limes aside. Combine the lime zest with the sugar, the remaining mint, and 1 cup of water in a small saucepan and