home-made limonata
PREPARATION: 20 minutes
YIELD: 1.5 Litres
INGREDIENTS:
6-8 ripe limes (or if you prefer, lemons)
2 – 750 ml sparkling San Pellegrino™ Natural Sparkling Mineral Waters
or 3 – 500 ml Panago Cucina Aqua H2Os for a flat (noncarbonated) version.
METHOD: Slice 6-8 large ripe limes (or if you prefer, lemons) + squeeze into your favourite pitcher. Add water.
home-made limonata
CONTINUED
Add mineral water, or for a flat Limonata, add Panago Cucina Aquas. (Don’t tell anyone, but regular tap water will also do in a pinch.)
For the noncarbonated version in order to maximize flavour, set pitcher outside in direct sun for 1-2 hours. Pour over ice + add a fresh lime or lemon wedge to each glass + serve.
Variations? You can create any fruit-flavoured water by using the same method – just add any type of fruit, water + allow to sleep in the sun while you have a nap
sun-kissed Italian mint tea
PREPARATION: 5 minutes to 2 hours
YIELD: 2 litres
INGREDIENTS:
4 – 500 ml Panago Cucina Aqua H2Os
1/4 cup of honey
juice + zest of 1 large lemon or lime
2 bunches of fresh mint leaves
METHOD: Pour the water into your favourite pitcher + stir in honey (amount can vary to suit your preference for sweetness), zest + lemon juice.
sun-kissed Italian mint tea
CONTINUED
Now here’s the fun stuff – hold mint leaves in one hand + savagely rip apart – not really, just twist to bruise them enough to release maximum mint flavour + fragrance. Add to the water + cover your pitcher + place under the Tuscan sun for at least 2 hours. (Hey, just think of it as a great excuse to travel to Italy.)
Serve over ice + garnish with a lime or a fresh mint sprig. Enjoy!