Mint Margarita

Step-by-Step Instructions

1. 1

   Begin by washing 2 large bunches of fresh mint leaves thoroughly under cold running water. Pick the leaves off the stems — you want only the tender leaves, not the woody stems which add bitterness. Pat them dry gently with a kitchen towel.

2. 2

   In a blender, add the mint leaves, 4 tablespoons of sugar (or to taste), a pinch of salt, and the juice of 3 fresh lemons (about 6 tablespoons). Pulse 4-5 times — you want the mint bruised and broken, not turned into a green paste. Over-blending releases chlorophyll which tastes bitter.

3. 3

   Add 2 cups of cold water to the blender and pulse 2-3 more times to combine. The mixture should be flecked with visible mint pieces — this is the traditional Pakistani style, not a smooth purée.

4. 4

   Strain the mixture through a fine-mesh sieve into a large pitcher, pressing the mint pulp with a spoon to extract maximum flavor. You should get a vibrant green concentrated base.

5. 5

   Taste the concentrate and adjust — add more sugar if too tart, more lemon if too sweet. It should taste slightly stronger than you want because the soda will dilute it.

6. 6

   Fill 4 tall glasses with ice cubes (crushed ice is even better). Pour the mint concentrate filling each glass about 2/3 full.

7. 7

   Just before serving, top each glass with chilled 7UP or Sprite — pour slowly down the side of the glass to preserve the carbonation. Stir very gently once with a long spoon.

8. 8

   Garnish each glass with a fresh mint sprig and a thin lemon wheel on the rim. Serve immediately while the fizz is still active — Mint Margarita waits for no one!