coconut mint limeade
A most refreshing drink for when your AC shits the bed as summer temperatures creep into the forecast.
Happy Friday, peeps! I’m off this WHOLE weekend, which is such a breath of fresh air for me. I’ve been feeling a bit frazzled and uninspired and in the mindset of wanting to rush through the workweek to the next day off. I know it’s not abnormal to feel this way sometimes, but the extra step away from my job is most welcome – good to catch raw burnout before it swells up too much and visibly impacts my attitude.
However, we’ve been dealing with a sluggish AC this whole week. Out of nowhere, really. Our units themselves are fine but the lines in our complex are old and poorly installed, and thus occasionally clog up. Poor J has taken the shop vac to the damn thing several times to try and loosen the obstruction, to little long-term avail.
Really not cool when we’re starting to see our first summertime weather drift into the air.
That’s where Coconut Mint Limeade comes in. I’ve a pitcher of this beauty in my fridge right now and it is clutch when I come home from work to an 80 degree house and need to knock back something cold and invigorating. Pitcher drinks are my shtick this time of year: a batch of something or other in the fridge is imperative to encapsulating summer vibes while also ensuring my body is happy and cool when the mercury climbs to the ungodly levels Florida always boasts.
So what have we here? Fresh lime juice, mint syrup, and lots of coconut water for extra hydration (coconut water has decent levels of electrolytes!). Aside from squeezing an ungodly amount of limes, this drink is very easy to mix up and yields plenty for summer parties or, as with me, for gulping down on hot days.
Put the Lime in the Coconut
And drink it all up.
Definitely what you’ll want to do after you make a batch.
First, the mint syrup. A seamless mix of sugar, water, and fresh mint. Plop all the above in a small saucepan and simmer gently for about 10 minutes, then strain out the wilted mint leaves. You’re left with a lightly tinted, fragrant blend.
Next, squeezing them limes. Fresh squeezed lime juice is a must. Yes, it’s a bit of a pain, since limes are moody and can sometimes look juicy and inviting but then are practically full of air. Like most men. A citrus juicer helps this process tremendously.
Once you’ve got your juice and your syrup, toss both into a big pitcher with coconut water and cold filtered water. I used all of the syrup I made, but start with 1/2 cup or so and adjust based on your preference. Limes are tart and I find I need more sweetener than I would with lemonade.
You have two options at this point. Chill the pitcher for at least an hour – I recommend this to help the flavors mingle and mellow one another out – or go straight for a glass, using lots of ice to cool it off straightaway.
Either way, when serving, I love to throw some extra lime wheels and mint leaves both in the pitcher and in each cup. Just a cute little touch.
Leftovers? Limeade keeps great in the fridge for up to a week, covered properly. If you added lime wheels and mint leaves to the pitcher for aesthetic, remove them. The rind in the lime will make your drink bitter the longer it sits in the liquid.
Freezing? You can freeze limeade for up to 3 months. Again, remove any solids. A freezer-safe jar or a very well sealed ziptop bag will do the trick.
Bottled lime juice? If you have to use bottled lime juice, buy a well-reputed and good brand. Not those squeeze bottles in the fruit section. Santa Cruz is one of the best shortcut.
Kick back, relax, and enjoy the weekend, pals!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Nuts for coconuts:
Strawberry Coconut Cloud Smoothie
Molten Tahini Coconut Hot Chocolate
coconut mint limeade
Ingredients
- 1 cup sugar
- 1/4 cup fresh mint leaves, lightly packed
- 1 cup fresh lime juice (about 10-12 limes)
- 4 cups coconut water
- 3-4 cups cold filtered water
- more mint leaves and lime wheels, for garnish
Instructions
- In a small saucepot, combine the sugar, 1 cup of water, and the mint leaves. Bring to a gentle simmer and heat for 10 minutes, stirring occasionally. Strain the syrup into a jar or other container. Discard the mint leaves.
- Grab a large pitcher. Stir in the lime juice, mint syrup – you can start with 1/2 cup and taste later if you want more sweetness. I used the whole batch in mine – coconut water, and cold water. Throw in some lime wheels and mint leaves just for funsies.
- Cover and refrigerate the limeade for at least an hour. Or, you can fill your glasses generously with ice and pour the limeade straight after mixing, but I prefer the chill time to let the flavors mellow one another out.
- Garnish each glass with fresh mint leaves and lime wheels, as desired.
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