- 4 limes, juiced
- 1 C. white sugar
- 2 sprigs fresh mint
- 1/2 gallon water
- 1 fresh jalapeno pepper, sliced
In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils. Pour in water, and mix well. Mix in jalapeno slices.
Put a lid on the pitcher, and refrigerate 8 hours, or overnight.
Yield: 8 Servings