Mint Lemonade Recipes

Steps:

• Slice 7 lemons thinly.
• Seed sliced lemons and place in a large mixing bowl.
• Add 12 mint leaves; sprinkle with sugar.
• Pour in boiling water.
• Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
• Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
• Juice the remaining lemon; add to the strained liquid.
• Add cold water; stir well.
• Add ice cubes; stir rapidly.
• Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.

Steps:

• In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

Steps:

• Put the mint, sugar and 1 1/2 cups water in a high speed blender and blend until very smooth. Add the ice, tequila and lemon zest and juice and blend to the consistency of a slushy. Pour into glasses and garnish with mint leaves.

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

Steps:

• Pulse 2 chopped English cucumbers, 2 cups fresh lemon juice (about 16 lemons), 1 1/2 cups chopped fresh mint and 1 cup sugar in a blender, stirring as needed, until combined. Puree until smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a spoon. Stir in 3 cups water. Serve over ice.

Steps:

• Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

Steps:

• Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

Steps:

• Place the sugar in the bottom of a large jug.
• Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water.
• Serve in glasses with straws.

Steps:

• In a medium saucepan, heat with with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.
• Meanwhile, peel kiwifruit and cut into chunks. Puree in food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes 2 1/4 cups without sparkling water - 4 glasses.

Steps:

• Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

Steps:

• First cut and juice the lemons and put it into a pitcher.
• Rinse the mint and rosemary. Then tear apart the mint and rosemary, allowing the flavor to unleash. Put it in the pitcher with or without strainer.
• Add the water to the pitcher.
• Fill a microwavable cup with the sugar and just enough water to cover the top of the sugar and heat in microwave for 1.5 minutes.
• Finally stir the sugar and water until it all dissolves then pour it into the pitcher and add ice if you like. Stir and enjoy!

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.