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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
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