• 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