Lemonade with mint

A small effort for a refreshing taste of old-fashioned summertime. Taste preferences vary with lemonade, so I’m including a few variations here – experiment to see what works best for you. Use fresh-squeezed lemons or good-quality lemon juice.

Ingredient measurements are based on a 2-quart/liter container, which is 8 cups.

Light and sweet (kids version; most similar to commercial lemonades)

  • 1/2-3/4 cup lemon juice
  • 1 cup sugar
  • Water to mix
  • Ice to fill
  • Fresh mint

Tart and sweet

  • 1 cup lemon juice
  • 1 cup sugar
  • Water to mix
  • Ice to fill
  • Fresh mint

Tart

  • 1 cup lemon juice
  • 1/2 cup sugar
  • Water to mix
  • Ice to fill
  • Fresh mint

Directions

  1. Add lemon juice and sugar to a 2-liter pitcher. Fill with water to 1/3 or 1/2 the container. Mix until sugar is completely dissolved. Add ice to fill.
  2. Serve over ice, with mint sprigs as desired.

Notes

  • I find the sugar dissolves well enough as long as the water isn’t too cold. But the best method to ensure that the sugar mixes in completely is to make a simple syrup first. If you have time, heat sugar with the same amount of water, stirring until sugar is dissolved. Let cool before adding to the lemonade.
  • Costco sells a fantastic organic Sicilian lemon juice – 1 liter in a green glass bottle for $4. It’s a great deal.
  • For a more pronounced mint flavor, add a generous amount of mint leaves with the lemon juice and sugar. Use a wooden spoon or muddler to crush the leaves as you mix. Then add water to mix and ice to fill as directed.
  • Lemonade mixed in the blender with mint or fruit and a bit of extra ice is a nice variation. Strawberry lemonade is a particular favorite in my house. You may need a bit of extra sugar depending on the sweetness of your fruit.

Here’s a link back to the post and pictures.

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