Spicing It Up

A blend of bright, bold Asian flavors inspires chef Patricia Yeo’s al fresco dinner party.

Web Only Recipe: Kalamansi Lime Cooler (makes 4 cups)

8      large mint leaves
1/2  cup kalamansi puree (available in Asian markets; a combination of fresh lime and grapefruit juices and orange juice concentrate can be used)
Simple syrup to taste
Club soda

Fill a large pitcher halfway with ice, add mint leaves, and muddle until the leaves’ flavor has been released. Add kalamansi puree (or citrus juices, if using) and simple syrup, and stir briskly to combine. Top off with club soda and serve.

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