Sparkling Lavender Mint Limeade Food

SPARKLING MINT LIMEADE

Steps:

• Muddle the lime wedges, the mint leaves and the agave in a glass.
• Pour the sparkling water into the glass and mix with a spoon.
• Decorate with lime slices and extra mint leaves. Serve immediately!

SPARKLING MINT LIMEADE

Steps:

• Combine lime juice, sugar, and mint in a 2 cup (or larger) measuring cup then stir until sugar is dissolved, muddling mint in the process. Refrigerate until chilled (the longer you refrigerate, the more mint flavor you will taste in the final drink.)
• Pour the lime/mint mixture through a fine mesh strainer into a pitcher then slowly pour in club soda and stir gently. Pour limeade into 8oz glasses filled with ice then serve with extra limes and mint.

MINT LIMEADE

Steps:

• Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool.
• In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish.

SPARKLING RASPBERRY LIMEADE

Steps:

• Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.
• Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

LIMEADE AND MINT SODA

Steps:

• Combine the sugar with 1 cup water in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Turn off the heat and add the mint leaves. Muddle with a muddler or the back of a spoon. Allow to cool completely, about 20 minutes. Strain and discard the mint leaves.
• Add the lime juice and 4 cups water to a large pitcher. Pour the simple syrup into the limeade. Stir to combine.
• To serve, pour the limeade into glasses filled with ice. Top with some sparkling water. Garnish each with a lime round and mint sprig.

SPARKLING LAVENDER-MINT LIMEADE

Steps:

• For Sparkling Lavender Mint Limeade Mocktail, combine lime juice, water and simple syrup in a large pitcher. Stir to combine. If your limes are very tart, you can add extra syrup.
• Add in lime slices and mint leaves and refrigerate for 1-2 hours before serving.
• When ready to serve, fill pitcher with ice, top with sparkling water and lavender sprigs if desired. Stir to combine. Pour into individual glasses. Garnish with lime slices, mint leaves, and lavender sprigs.

RASPBERRY LIMEADE WITH LAVENDER AND MINT

Steps:

• In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs. Bring to a simmer and cook until the sugar has dissolved, about 3 minutes. Cool and strain.
• In a blender, add the cooled syrup, raspberries and lime juice and blend until smooth.
• To serve, place some of the raspberry puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint.

LAVENDER LIMEADE

Steps:

• *NOTE: To make your own superfine sugar, place the granulated sugar in a blender and whirl until the grains are very small but not powdery.
• SIMPLE SYRUP: In a 2 quart saucepan, combine 2 cups water, superfine sugar, lavender and lime zest.
• Bring mixture to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves.
• Remove pan from heat and let syrup stand for 10 minutes. Strain and discard lavender.
• LIMEADE: In large pitcher, stir together the simple syrup, lime juice and the remaining 4 cups water.
• Serve over ice, with lime slice as a garnish.
• For presentation, float a sprig of lavender on top of each serving.
• Yield is estimated.