Table of Contents
Advertisement
Available languages
Available languages
2 medium lemons
2 medium limes
I cup sugar
Grate rind from lemons and limes into a
small bowl and set aside. Juice fruit into a
small saucepan (yields about
I cup juice).
Add sugar and blend well. Bring mixture
to a boil over medium heat. Reduce heat
to medium-low
and simmer, uncovered,
for I 5 to 20 minutes or until reduced by
about half. Remove from heat and stir in
reserved rind.
Allow mixture to cool.
Strain solids through a fine mesh strainer.
Refrigerate
syrup until thoroughly
chilled.
To serve, stir 2. ounces syrup into
8 ounces of carbonated
water.
Yield: About
I '/4 cups
I '/4 cups water
4 green tea bags
I/2 cup agave nectar
I cup pomegranate
juice
Heat water until very warm,
170°F- 180°F
(77°C-82°C).
Steep tea bags Jnwater for
I 0 minutes.
Remove bags and stir in agave nectar and
pomegranate
juice. Refrigerate concentrate
until thoroughly
chilled.
To serve, stir 3 ounces of tea concentrate
into 5 ounces of carbonated
water.
Yield: About 2 '/2 cups
6-8 fresh mint leaves
3 teaspoons sugar
3 tablespoons
fresh lime juice
2 ounces light rum
Ice
Carbonated
water
Lime slice and mint spring
Tear fresh mint leaves into pieces and place
into a serving glass. Add sugar and mash with
a muddler
or wooden
spoon. Add lime juice
and rum and mix well. Add ice to glass and
top with carbonated
water. Stir welt and
garnish with a lime slice and mint sprig.
Yield: One serving
15
- Quick Links:
- Table of Contents
Hide quick links:
Advertisement
Table of Contents
