Limeade with Mint and Basil



Limeade with Mint and Basil

Total time: 10 min
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This limeade, inspired from a Nimbu Pani (Indian spiced lemonade) recipe I posted for Sukhi's, is refreshing on a hot summer day.  Rim the glass with flake salt (and, if you're feeling adventurous, a few toasted and ground cumin seeds).  Garnish with fresh mint, basil, or lemon verbena leaves.

To make Hard Limeade, add a splash of St. Germain Liqueur and gin.


  • 1 cup fresh squeezed lime juice (or lemon juice)
  • 4 cups cold water
  • Simple syrup, to taste (see below)
  • Fresh mint leaves, basil leaves, or lemon verbena leaves
  • Flaky sea salt, such as Maldon



  1. Combine lime juice and water.  Add simple syrup to taste.  Swipe a cut lime around the edge of a glass and rim with flake salt, such as Maldon, or a combination of toasted and lightly ground cumin and salt.  Add ice to glass and fill with limeade.  Garnish with fresh mint, basil, or lemon verbena, and a lime wedge.

Note: *To make simple syrup, combine 1 cup sugar and 1 cup water in a saucepan over medium low heat; add a squeeze of lemon juice to prevent mixture from crystallizing. Stir and let cook just until sugar dissolves. Cool.

Date Published: June 11, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

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