What a week it has been.  I have needed to step back, take a couple of deep breaths, and set aside the soundtrack of stress that my brain so loves to play on repeat.  

If you have noticed my vacancy on social media lately, I’ll be back with more coffee and flower pictures soon.  I just needed a quick breather.

I'm making "To-Read" lists, trying to decide if I really want to buy a bathing suit, and drying tears - mostly my own. 

I hope you're planning picnics, farmer’s market trips, and decadent hours of relaxing with your favorite people. 

For now, let’s make a batch of something sweet, tart, and slightly herbaceous. 

I am smitten with this color palette.  When I was five years old my favorite color was chartreuse and I still get a little jolt of delight every time I have an excuse to juice limes.  Their natural ombre power makes my eyes happy. 

We begin by infusing a pitcher of water with sweet, sliced strawberries.  In just an hour this water will be pink and fragrant with strawberry flavor.  Did I mention it would be pink?  YAY! 

While our strawberries are steeping, we prepare a sweet, mint syrup.  I love the combination of mint and lime.  Last year, I made this Blackberry Mint Limeade and it’s still a favorite. 

Freshly torn mint is pressed into granulated sugar with the tines of a fork.  This will release the oils and help us capture all of that fresh, minty flavor in our syrup. 

The subtle minty notes in this syrup will become more and more apparent as it cools. 

After juicing limes by hand for years, I am now convinced that a reamer is a kitchen essential.  It's a small luxury that you will thank yourself for buying every time you have to juice a big basket of citrus fruits. 

Gold straws are another luxury, far less practical, but nonetheless beguiling. 

Can I take a moment to say how much I looooove my new fish pitcher? My fiancé hates it and we spent a good fifteen minutes in the middle of Target, kindly discussing why I should/should not buy it… and then we walked away with my new found treasure in hand. 

This limeade is best after it has sat for a few hours and the flavors have had a chance to meld.  

These Spring days have been such a delight.  Though the strain of life does not diminish, its touch is less lasting.  

The cool morning air reminds me of the promise of new beginnings. 

Give yourself a break this weekend, if only for a few moments. 

Happy Friday, dear friends!

Sincerely, 

Pedantic Foodie

Strawberry Mint Limeade

makes about 2 quarts

- 6 1/2 cups filtered water, divided 

- 1 1/2 cups fresh strawberries, sliced 

- 1 1/8 cups granulated sugar 

- 1/2 cup fresh mint, roughly chopped

- 1 cup freshly squeezed lime juice 

- lime wedges, for garnish

Combine six cups water with sliced strawberries in a large pitcher.  Cover and refrigerate for one hour.  While the strawberries are steeping, prepare the mint syrup. 

In a medium bowl, combine sugar and fresh mint.  Use the tines of a fork to press the mint into the sugar.  

Place sugar and remaining 1/2 cup of water in a small saucepan and place over medium heat.  Stir often, until the sugar has dissolved and the syrup has begun to simmer.  Simmer for 2-3 minutes, until the syrup has thickened slightly, and then remove from heat and allow to cool.  

Combine lime juice and mint syrup with the strawberry water.  At this point, you can refrigerate until ready to serve.  The longer the limeade sits, the more apparent the subtle flavors will become.*  

Serve over ice and garnish with fresh lime wedges.  Enjoy! 

*I liked this limeade best after it had sat overnight.  However, you will probably not want to keep it past two days, because the strawberry slices will become soggy and discolored.