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Lemon-Lime Kewlers
Lemon-Lime Kewler
Anthony Quintano/TODAY
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    • 1 cup light agave nectar
    • 3 1⁄2 cups boiling water
    • 1⁄4 cup plus 2 tablespoons lemon juice
    • 1⁄4 cup plus 2 tablespoons lime juice
    • 8 lemons
    • 8 limes
    • 16 small mint leaves, for garnish


  1. In a large heatproof and freezer-proof bowl, whisk the agave nectar into the hot water until it has completely dissolved. Add the lemon and lime juices and whisk until incorporated. Freeze for at least 8 hours or overnight.
  2. Slice a small portion off the bottom of each lemon and lime so that they can stand vertically on their own.
  3. Slice a larger portion off the tops and hollow out with a melon baller until no flesh remains inside the fruit. Set aside.
  4. Once the lemon-lime mixture is frozen, remove from the freezer and scrape it repeatedly with a spoon or the tines of a fork until the result is light, fluffy ice.
  5. Spoon the icy lemon-lime mixture into the lemons and limes and garnish with mint leaves. Serve immediately, while they're chilly!

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