Lime-Mint Sauce

Serve this sauce with our Spiked Clams and Oysters.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August 2004


  • 1/4 cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)
  • 1/2 cup packed fresh mint leaves
  • 3 tablespoons sugar
  • 3 tablespoons tequila


  1. Bring lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cool, 20 to 25 minutes.

  2. Pass lime-juice mixture through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.


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