1bunchfresh mint stems removed (about 20-25 mint leaves)
¾cupfresh lemon juicefrom about 6 large lemons
1cupice
Instructions
Prepare Simple Syrup. In a heavy-bottomed small saucepan, combine the sugar with ½ cup of water. Bring the mixture to a boil, reduce the heat to low, and simmer until the sugar is dissolved. Once the sugar is dissolved, remove the pan from the heat.
Steep Mint. Place the mint leaves into a heat-safe mixing cup or cocktail shaker and add the simple syrup. Using a wooden spoon or muddler, gently mash the mint leaves 4-5 times, allowing the mint to release their juices. Let the mint leaves steep in the warm simple syrup for 10 minutes.
Juice Lemons. While the mint is steeping, juice fresh lemons over a fine-mesh strainer to catch any seeds or pulp. Measure out ¾ cup of the fresh lemon juice to use for the lemonade.
Strain Mint Leaves. Using a fine-mesh strainer, strain the mint leaves from the simple syrup.
Combine. In a large pitcher, combine the remaining 5-½ cups of water, lemon juice, mint flavored simple syrup, and ice.
Serve with additional ice, sliced lemon, and mint leaves as desired.
Notes
Tip for Juicing Lemons: Microwave the lemons for 20 seconds and then roll them on the counter, before slicing open and juicing. Mint: This recipe uses fresh spearmint, which is what is typically sold at most grocery stores and is simply labeled mint. You can use peppermint, but as it is more potent, you may want to reduce the amount to 15-18 mint leaves. Sugar: This recipe is made with less sugar than most lemonade recipes. However, if you like sweeter lemonade, feel free to increase the amount of sugar added. I have personally not tried this recipe using any sugar substitutes. Storing: Store Mint Lemonade in the refrigerator for 5-7 days.