My daughter, who has type I diabetes, came up with this sugar-free version for our Mexican-themed nights.
Ingredients
- 0.5 cups lime juice
- 0.5 cups fresh mint leaves
- 0.25 cups granular sucralose sweetener , such as Splenda®
- 4.25 cups diet lemon-lime soda
- 4 cups crushed ice
Instructions
-
1
Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
-
2
Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved.
-
3
Mix in crushed ice to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Best Stuffed Cabbage Rolls
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Coconut-Lime Cheesecake with Mango Coulis
This tropical-inspired mango Key lime cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a whipped cream dollop and toasted coconut sprinkle for even more flavor.
Zesty 4th of July Summer Salsa
I'm asked to bring this to every picnic or Fourth of July gathering in the summer. This zesty 4th of July summer salsa recipe is definitely a favorite among my family. It's quick and super easy to make!