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Lemon-Lime Kewlers

/ Source: "Kewl Bites"
Lemon-Lime Kewler
Anthony Quintano/TODAY


  • 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
  • Chef notes

    These delicious, refreshing "kewlers" are the perfect way to bring down the temperature on a hot summer day. While many coolers are loaded with sugar, I rely on agave nectar, an all-natural liquid sweetener that's similar to honey in viscosity, but less assertive in flavor. The waiting game begins once you put the mixture in the freezer, but the fun starts when you scrape it up with a fork into an airy Italian ice. I like to keep a back-up batch of this on hand in the freezer—it'll revitalize you when the mercury starts to rise!


    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!
    Source: "Kewl Bites"