Homemade Mint Lemonade
A refreshing lemonade made with lemon, mint, and sugar syrup for a large pitcher. The sweetness is easy to adjust, and it’s best served chilled.
- Time
- 15 min
- Serving
- 86 kcal
- Ingredients
- ≈ $0.36
- Protein
- 1 g
Ingredients
- 1 Lemon≈ $4.70 per kg 45 g
- 2 Sugar 18 g
- 3 Fresh mintpack 30 g ≈ $2.20 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the lemons1 and mint, and remove a little zest from one lemon without the white pith.
Squeeze the lemon1 juice and remove the seeds.
Muddle the mint with the sugar and zest until fragrant.
Combine the lemon1 juice, mint sugar, and cold water in a pitcher, and stir until the sugar dissolves.
Taste the lemonade1 and add more cold water if needed.
Chill for 10 minutes with ice or in the refrigerator, and serve with mint leaves.
Tips
- Why it works
- Rub the mint with the sugar for 1–2 minutes so the aroma is released and the sugar dissolves better. Without this, the lemonade will taste flat and bland.
- Substitutions
- Replace the sugar syrup with 18 g honey, but the lemonade will be thicker. Use 1 tsp dried mint instead of fresh, but the aroma will be weaker.
- Common mistakes
- If the lemonade is cloudy or lumpy, not all the seeds were removed or you didn't stir enough. Check against the light: cloudiness is visible through a clear pitcher.
- Storing and reheating
- Keep in the fridge for no more than 3 days. Shake before serving and add ice. Don't freeze.
- Serve with
- Serve at a kids' party or after fried chicken to refresh the palate.
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