Closed Mango-Mint Limeade

[Jeanh]

Mango-Mint Limeade

Serves 8

• 1 pound bag frozen mango, thawed, or 3 cups fresh mango, peeled, pitted, and cut into large chunks
• 1 cup turbinado or raw sugar
• 1 T grated lime zest + 1/2 cup juice from 4 to 5 limes
• 10 green cardamom pods, lightly crushed with the back of a knife
• 1 cup loosely packed mint (basil or a combination of mint/basil can be substituted))
• Sparkling water
• Thinly sliced limes and mint for garnish

1. In a bowl of a food processor, combine mango and lime juice and process until smooth, about 1 to 2 minutes. Strain through a fine-mesh sieve into a bowl, pressing down and scraping back and forth with a spatula to extract as much of the mango-lime juice as possible. Also make sure to scrape the underside of the strainer into your bowl -- just make sure you rinse your spatula first! You should have about 2 cups of mango-lime juice. Chill until ready to use.
2. To make the mint simple syrup, combine the sugar, 1 cup water, lime zest, cardamom pods, and mint in a small saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for about 10 minutes or until a thin syrup forms. Pass the syrup through a strainer into a bowl or measuring cup. You should have about 1 cup of mint simple syrup. Chill until ready to use.
3. When ready to serve, combine the chilled mango-lime juice and mint simple syrup in a 1.5 quart or larger pitcher. Stir to combine, then add sparkling water. I find about 4 cups to be right, but add more or less to get the dilution you prefer. Pour into glasses filled with lots of ice. Garnish with lime wedges and mint.

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[queencee]

Lots of thanks T.S :kiss:

 

[Jeanh]

 

[mirG]

Thank you for sharing!