Ingredients
Units
Scale
- 6 cup filtered water (I use water from my Berkey (not affiliated, just love it))
- 2–3 lemons
- 5–6 limes (plus slices or wedges for garnish)
- 2 cup packed fresh mint (plus some for garnish)
- 1/4–1/2 cup fresh basil (optional, but delicious)
- 1/3–1/2 cup maple syrup or honey (to taste)
- 6 tbsp fresh ginger (chopped)
- 1 bottle sparkling water or soda water
- ice for serving
Instructions
- Prepare by laying all ingredients and equipment together on your countertop. In a blender, combine water, lemon juice, lime juice, mint, basil, maple syrup/honey, and ginger. Blend on high until smooth.
- Pour into a nut milk bag or cheesecloth (I prefer a nut milk bag because it's much less cleanup) over a bowl with a pour spout or a pitcher. Once most of the fluid has been strained, gently squeeze the bag to get out the remaining liquid.*
- To serve, fill your glass with ice and pour 2/3 of the way full with limeade mixture. Top the remaining space in the class with sparkling water. Garnish with lime and fresh mint.**
Notes
- *if your blender is too small for 6 cups of filtered water, do what you can and mix it later on with more filtered water after the non-liquid components are blended and strained.
- **if you’re inclined to making this a cocktail with alcohol, go for it and add your favorite mix in. I don’t drink and served this at a family cookout with great success and no complaints.
Recipe inspired by the Mississippi Vegan cookbook
