Best 5 Electric Blood Orange Limeade With Muddled Mint Recipes

MUDDLED SCREWDRIVERS

Steps:

• I love what the orange peel does to this drink - it is the perfect complement to a hearty breakfast or casual brunch. If you're serious about your cocktails, make sure all of the ingredients (even the glasses) are chilled when making this drink.
• Put the orange slices into a durable bowl and add the lemon juice and the pinch of salt. Use a wooden spoon to "bruise" the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice. Add the vodka and continue to stir. Add the orange juice and combine well.
• Divide the ice among 8 glasses and pour in the drink mixture. Serve immediately.

MINT LIMEADE

Steps:

• Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

LIMEADE AND MINT SODA

Steps:

• Combine the sugar with 1 cup water in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Turn off the heat and add the mint leaves. Muddle with a muddler or the back of a spoon. Allow to cool completely, about 20 minutes. Strain and discard the mint leaves.
• Add the lime juice and 4 cups water to a large pitcher. Pour the simple syrup into the limeade. Stir to combine.
• To serve, pour the limeade into glasses filled with ice. Top with some sparkling water. Garnish each with a lime round and mint sprig.

PEACH AND MUDDLED MINT TEA PUNCH

Steps:

• Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
• Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
• Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
• Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.

BLOOD ORANGE LEMONADE

Steps:

• In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.
• Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint.