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Mint Limeade

This refreshing recipe for mint limeade comes from Martha Stewart Weddings, Spring 2005.

  • yield: Makes 3 quarts




  • 1 cup granulated sugar
  • 2 cups packed fresh mint leaves
  • 2 1/2 cups fresh lime juice (about 20 limes) plus 4 limes, thinly sliced crosswise, for garnish
  • 1 1/2 cups superfine sugar


  1. Step 1

    Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour. Add sugar syrup and mint to a blender; puree. Pour through a very fine mesh sieve into a large serving container; discard solids.

  2. Step 2

    Add lime juice, superfine sugar, and 2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.

  3. Step 3

    To serve, add ice cubes to fill and garnish with lime slices.

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