Prep Time
6 Mins
Cook Time
30 Mins
Yield
5 servings (serving size: about 1/2 cup)

How to Make It

Step 1

Cut lemon and lime in half crosswise, and squeeze 3 tablespoons juice from each into a large zip-top plastic bag, reserving rinds. Add reserved rinds, half of mint leaves, sweetener, and pineapple juice to bag; seal tightly. Squeeze mixture 15 to 20 seconds or until oils from rinds are released and mint leaves are bruised. Refrigerate 30 minutes.

Step 2

Strain mixture through a fine sieve over a pitcher, squeezing rinds to extract remaining juice. Discard fruit and mint; gently stir in tonic water.

Step 3

Fill 5 tall glasses three-quarters full with crushed ice. Top ice evenly with remaining mint leaves, and pour mixture into glasses. Serve immediately

Oxmoor House Healthy Eating Collection

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