This recipe, from one of our many bbq books, is an excellent thirst-quencher on hot days. Or any day, for that matter.
1 bunch of fresh mint, rinsed and spun dry (or to taste – I used two large sprigs from the garden – about a small handful of leaves)
1 cup of lime juice (4-8 limes, depending on size, and how limey you want it)
1 cup sugar (or more to taste)
Use a vegetable peeler to remove the zest from four of the limes – try not to get too much of the bitter white pith.
In a small saucepan, combine the lime zest, sugar, mint and 1 cup of water, bringing to a boil over medium-high heat, stirring until the sugar has dissolved. Then reduce the heat to lowish and let simmer gently for five minutes. Remove mixture from heat and strain into a pitcher (or let it cool to room temp first if you plan to serve right away.)
Squeeze the juice from all of the limes (1 cup or to taste) and add to pitcher with four cups of water. Taste and add more sugar or lime as necessary. Stir well and chill or serve in tall glasses over ice, garnished with mint.