If you’re not familiar with Cafe Rio, it’s a fresh Mexican restaurant that began in Utah and has started to sprout up in other US locations. I first discovered it in college and it kind of changed how I viewed Mexican food (and food in general…hello, cilantro and Cilantro-Lime Vinaigrette and Creamy Lime-Cilantro dressing and freshly made flour tortillas). They have delicious fresh drinks available, including an awesome mint limeade I just had to recreate at home. This recipe is fresh and springy and serves a crowd which is perfect for all sorts of gatherings.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
For the Syrup
- Granulated sugar
- Water
- Fresh mint
For the Limeade
- Freshly squeezed lime juice – Do not used bottled!
- Water
- Fresh mint leaves
- Ice
For the Garnishes
- Fresh mint
- Fresh lime slices
- Granulated sugar and lime zest – For sugaring the rims of the glasses.
How to Make Mint Limeade
- First you’ll make a simple syrup by boiling some sugar and mint leaves with water. You’ll strain out the mint leaves and let that cool.
- When ready to serve, place some chopped mint leaves into a large serving pitcher, add some freshly squeezed lime juice, the syrup you made earlier, and 8 cups of cold water. Taste and add more water until your desired sweetness is reached.
- Pour into glasses and enjoy!
Storing and Other Tips
- You can make syrup a day or two ahead of time if needed.
- If you’re serving this over ice, use a little less water to account for the melting ice.
- You can also add other flavors or this recipe, like strawberry sauce or macerated berries.
Sugared Rims
One of my favorite things to do with this drink is to mix a little sugar and lime zest together on a plate, rub the rims of my empty glasses with a damp paper towel, and dip each glass into the sugar mixture to pick up little bits of sparkly sugar and bright lime zest. Carefully spoon ice into the glasses and pout the limeade in.
Frequently Asked Questions
You can certainly make this without the mint for a delicious traditional limeade. You can also add macerated berries or other flavors.
This is best fresh, but you can certainly make the syrup a couple of days in advance. If you need to mix everything up, it will certainly be good for several hours before serving.
Sure, that would be delicious!
Cafe Rio Copycat Mint Limeade
Ingredients
For the Syrup
- 1 ¾ cups white sugar
- 2 cups water
- 2-3 sprigs fresh mint just mint, not peppermint or spearmint
For the Limeade
- 1 ½ cups freshly squeezed lime juice
- 8-10 cups cold water
- ½ cup finely chopped fresh mint leaves
- Ice
For the Garnishes
- Fresh mint sprigs
- Fresh lime slices
- ½ cup sugar + freshly grated zest of 1 lime combined for sugaring the rims of the glasses
Instructions
- Combine the syrup ingredients in a small saucepan. Bring to a boil and boil for 5 minutes, stirring until the sugar dissolves. Remove from heat and strain the mint leaves. Allow to cool at room temperature or place in the refrigerator. The syrup can be made a few days ahead of time.
- When ready to serve, place the chopped mint leaves in the bottom of the serving pitcher. Add the syrup, freshly squeezed lime juice, and 8 cups of cold water. Taste and add additional water to taste (if necessary). If serving over ice, you might want to make it a tiny bit sweeter than you would normally like to account for the dilution from the melted ice.
- To make the lime sugar for the rims of the glasses, mix the zest of one lime with ½ cup sugar. Using a damp paper towel, wipe around the rim of each glass and then invert the glass into the lime sugar. Carefully fill the sugar-rimmed glasses with ice cubes and pour the limeade into the glasses to serve.
Notes
Strawberry Mint Limeade
- After pouring into glasses, add a spoonful or two of strawberry sauce to taste. Other berries like blueberries, blackberries, or raspberries can be substituted for strawberries in the sauce to make other variations.
Questions & Reviews
YUMMY!!!! I think now I need the sweet pork salad recipe to go with 🙂
The first thing I do when I go to Utah is go to Cafe Rio and make a hair appointment!! I’m totally making this drink for Easter dinner. Great Easter recipe!
I just discovered these too (fellow Mormon girl) in the form of Crystal Light’s mojito flavor for water. Delicious!!! I can’t wait to try the full sugar version, which I am sure is even better!
YUM! Thanks. I agree with Emily #3…except I have and use the yellow (lemon) squeezer…works for all limes and most moderate sized lemons. (Made your gumbo again last night…easy peasy delish.)
I love getting that at Cafe Rio – even enough to choose it over Diet Coke! Now I can make it at home, thanks!!
I can’t wait to try these! I love rimming glasses in deliciousness! I made the s’mores hot chocolate from your cookbook last week and I LOVED having the mugs rimmed in graham cracker crumbs…super fun 🙂
Yay!! #4 to comment!! And this is recipe is perfect for whenever i call my frnds over for a barbecue.
You need one of these to juice the limes…
http://www.amazon.com/Norpro-525-Lime-Juicer/dp/B001ULC9I4/ref=sr_1_3?ie=UTF8&qid=1364214639&sr=8-3&keywords=lime+juicer
It will change your juicing experience. They are heaven on the juicing!
Thanks for the recipe! Can’t wait to make it!
I had a lemonade with fresh mint at a Middle Eastern restaurant once. And it’s been one of those flavors that I keep remembering and wishing I could have again, even years later. I’m so looking forward to making this mint limeade.
Otherwise known as a virgin mojito??
I like to use sparkling water, it makes it that much fresher.