House Limeade Recipe

Juice the limes

Roll the limes firmly on the counter to loosen juices. Cut and juice enough limes to yield 1.5 cups (about 8–10 medium limes). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Make simple syrup

In a small saucepan combine 0.75 cups granulated sugar and 0.5 cups of the fresh water. Warm over medium heat, stirring until the sugar fully dissolves and the mixture is clear (do not boil). Remove from heat and let cool slightly.

Combine base

In a pitcher, combine the strained lime juice, the cooled simple syrup, remaining 2.5 cups fresh water, and 0.25 teaspoon fine sea salt. Stir thoroughly to combine. Taste and adjust: if too tart, add up to 2 tablespoons more sugar dissolved into a little warm water; if too weak, add up to 0.5 cup more lime juice.

Muddle the mint leaves gently in a small bowl or the bottom of a glass with the lime zest (if using) to release oils — press 6–8 leaves at a time with the back of a spoon or a muddler, don’t shred. Add the muddled mint and the thin lime slices to the pitcher. Stir gently to infuse 5–10 minutes.

After infusing, remove and discard larger mint stems if present to avoid bitterness. For stronger mint flavor, leave leaves in; for lighter, strain them out before serving.

Fill glasses with ice (about 1/2 cup ice per glass). Pour limeade over ice, leaving some room if topping with sparkling water.

Optional: For a lightly fizzy finish, top each glass or pitcher with sparkling water (approximately a 3:1 base-to-sparkling ratio). Stir gently to combine.

Garnish each glass with a lime wedge and a small sprig of mint. Serve immediately. Store leftover limeade covered in the refrigerator for up to 3 days; stir or shake before serving as separation may occur.