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  • 1 1⁄2 cups fresh lime juice (from 12 to 15 limes)
  • 6 to 8 Tbs. superfine sugar
  • 4 1⁄2 cups cold water
  • 18 fresh mint sprigs
  • Ice cubes


In a large pitcher, combine the lime juice and 6 Tbs. sugar, stirring until the sugar dissolves. Stir in the water. In a mortar using a pestle, crush the mint sprigs, then stir into the limeade. Taste and add the remaining 2 Tbs. sugar if desired. Cover and refrigerate until well chilled. Serve over ice.
Serves 6.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).