Photo Courtesy of Paul Thompson
The other day I was in Cafe Rio, it’s one of those fresh Mexican restaurants that have started to pop-up around the United States. No, this isn’t traditional Mexican food. It’s fast casual. What makes Cafe Rio great is they have some great Mexican inspired food like Cilantro-Lime Vinaigrette and a Creamy Lime-Cilantro dressing. There is a Cafe Rio very close to my work and I made a trip and found a great drink being served. Mint Limeade.
I am normally a Coke Zero fan. However, I took a flyer on this drink. I was amazed. You see, I am not a normal mint fan. I find that mint can take over a dish, drink and then it’s all about the mint and not about the marriage of the flavors. What I did find, that with my Spicy Green Chile Pork burrito the Mint Limeade was a perfect pairing. It was fresh and yet palate cleansing. I find that you need a good palate refresher when eating spicy or think sauces.
The best part is this is very easy to make at home with some very basic ingredients. When testing this recipe the biggest ingredient was just super-fresh mint. No, this doesn’t work with spearmint or peppermint. Just simple mint. Combine it with limes, lemons (yes that was surprising), sugar and water and after a couple hours to chill, you have a real crowd-pleaser on your hands.
Try this for your next game day party.
The Recipe:
- 2/3 cup water
- 2/3 cup sugar
- 1 bunch of fresh mint leaves (about 3/4 of a cup)
- 2 1/2 cups fresh squeezed lime juice
- 2 1/2 cups water
- 1/3 cup fresh squeezed lemon juice
- 3 limes, sliced
- fresh mint leaves for garnish
- ice for serving
- In a medium saucepan over a medium heat add the water, sugar and mint leaves. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it boil for a minute or so, then reduce the heat and let it cool completely. Remove the mint leaves before use.
- Stir the mint syrup, water, lime & lemon juice. Add the sliced limes and any extra mint leaves desired. Refrigerate for at least one hour. Stir the mixture before service, and pour over ice. Garnish with extra limes and or mint.
