Recipe courtesy of Jack Deen and Bobby Deen
Total:
5 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup (about 1 cup of juice).

In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with 1/4 cup of the sugar. Add the strained juice; stir well to dissolve the sugar. Add the cold water and the remaining 1/2 cup sugar to the pitcher; stir well to dissolve the sugar. Taste for sweetness and add more sugar, if desired. Chill before serving.

Serve poured over ice in tall glasses garnished with lemon and lime slices.

IDEAS YOU'LL LOVE

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Lemon-Limeade for Big People and Little People

Recipe courtesy of Delores Custer

Lemon Limeade

Recipe courtesy of Ree Drummond

Frosty Lemon Limeade Margaritas

Recipe courtesy of Jessica Merchant

Gina's Pucker-Up Lemon Limeade

Recipe courtesy of The Neelys

Mint tea

Recipe courtesy of Rafih Benjelloun

Mint Caparina

Recipe courtesy of David Rosengarten

Mint Limeade

Recipe courtesy of Food Network Kitchen

Mint Thins

Recipe courtesy of Stacy Adimando

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking