Lime and Mint Water
Agua Fresca de Limón con Menta
Serves 4 Preparation Time: 10 minutes Can be made up to 12 hours ahead, covered, and refrigerated (stir before serving)
This limeade is like no other and is as refreshing as it sounds. I learned how to make it in the small town of Valle de Bravo, where Señora Ninfa Sánchez, a savvy cook I’ve known for fifteen years, disappeared into the backyard just before lunch to pick a bunch of fresh wild mint and some limes from a big old tree. By using the lime almost in its entirety, along with whole mint leaves, you get the most from both.
- 1 lime, quartered and seeds removed
- ½ cup freshly squeezed lime juice
- 6–8 fresh mint leaves
- ¾ cup sugar, or to taste
- 6 cups water
- Ice cubes
- Place the lime, lime juice, mint, sugar, and 2 cups of the water in a blender or food processor and puree until smooth. Strain the mixture through a sieve into a pitcher.
- Return the strained mixture to the blender or food processor, along with 2 cups of the water, and puree again until smooth. Strain again into the pitcher, then add the remaining 2 cups water and give it a good stir. Chill the drink before serving or serve it immediately. Either way, pour into glasses filled with ice.
MEXICAN COOK’S TRICK: Mexican limes have thinner skins than their American cousins. They also tend to be rounder and juicier (and much gentler on your blender and food processor). Look for limes that give a bit when you squeeze them—that means they’re mature and have more juice.