I just got back from a family-holiday to San Francisco. After a little taste of city life, fine restaurants, farmers markets with lots and lots of organic produce, food trucks, oyster shacks, a cabin in the woods, river swims, olive oil & wine tastings, it is time to get back to work.
It is the middle of summer and the days are slowly getting warmer. Even on a Caribbean island there is a difference between warm and warm, let me tell you. So time for a refreshing drink! This recipe is a nice twist to the island’s popular awa lamunchi (lime water). I pimped it by adding a shot of sweet condensed milk and instead of using lime juice, you use the whole lime. Together with the mint syrup, you end up with a delicious and refreshing summer cocktail.
Feel free to add a shot of vodka or rum when the clock says happy hour. It’s summer after all. Let’s celebrate!
- 3 cups/750ml water
- ½ cup/100g sugar
- 6 sprigs of mint
- 2 limes, scrubbed clean and cut into eight pieces
- ¼ cup/60ml sweetened condensed milk
- Bring the water and sugar to the boil in a small saucepan over medium heat, while stirring occasionally to dissolve the sugar. Take of the heat, add the mint sprigs and let steep until cooled to room temperature. Discard the mint.
- Put the mint syrup and limes in a blender and process until smooth, about 1 minute. Strain the lime mixture through a sieve, pressing down to retrieve all the flavor and juice. Return the juice to the blender and discard the solids.
- Add the sweetened condensed milk and process until well mixed and foamy, about 30 seconds.
- Serve immediately with lots of ice and a few slices of lime.