4 limes, juiced
1 cup white sugar
2 sprigs fresh mint
1/2 gallon water
1 fresh jalapeno pepper, sliced
In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils.
Pour in water, and mix well. Mix in jalapeno slices. Put a lid on the pitcher, and refrigerate 8 hours, or overnight before serving.