photograph by Matt Hulsman

Yield: 10 to 12 servings.

1 cup fresh lime juice
1 cup honey
8 cups water
2 tablespoons fresh basil leaves, chopped
1 cup fresh mint leaves, chopped
4 fresh limes, sliced
Fresh mint sprigs (for garnish)

In a pitcher, mix together lime juice and honey until honey dissolves. Stir in water, chopped basil, and chopped mint. Refrigerate for 2 hours or overnight. Strain limeade through a colander into another pitcher. Serve over ice with slice of lime and fresh mint.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.