Limeade with Mint and Basil
Total time: 10 min
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
- 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 KimSunée.com Test Kitchens unless otherwise noted.