Fresh Limeade with Mint

Simple syrup: In a medium-sized saucepot, mix together the 2 cups water and the sugar. Cook over medium heat, stirring occasionally until sugar has melted. Then remove from heat and cool.

While the simple syrup is cooling, prepare the lime juice. Wash the limes with a little dish soap and water to sanitize them. Rinse well. Cut the limes crosswise and extract the juice into a bowl using a reamer or citrus juicer. Be sure to save the lime halves to add to individual serving glasses or jars.

Add the lime juice to the simple syrup; stir to combine. This is the limeade concentrate.

The limeade concentrate is mixed with water in a 2:1 ratio–2 cups of water per 1 cup of concentrate. Store any left-over concentrate in the refrigerator. It can also be frozen for future use. Reconstituted, the full measure of concentrate will make approximately 3 1/2 quarts of limeade.

For individual serving: In a pint jar, put 3 mint leaves and 1-2 lime halves in the bottom of the jar. Fill the jar to within about 1/2-inch of the top with crushed ice or small ice cubes. (Note: For those with a Sonic Drive-In in their area, Sonic sells bags of their crushed ice very inexpensively.) Pour the limeade (2 cups water mixed with 1 cup concentrate) over the ice until it is even with the top of the ice. Put a tight-fitting lid on the jar and shake. The movement of the ice across the mint leaves and the limes will release additional flavor into the jar of limeade. Remove lid and serve.

Optional preparation: The limeade can also be prepared by steeping several sprigs of fresh mint in the limeade concentrate while it cools. Strain out the mint leaves, then reconstitute the limeade in the normal proportion of 2 cups water to 1 cup limeade (or 10 cups water for the full amount of limeade concentrate). For serving, simply add a couple of lime wedges to each glass, fill the glass with ice, then pour the limeade over the ice.