Mint Lemonade
This Refreshing Mint Lemonade is a bright, cooling drink made with freshly squeezed lemon juice, a homemade mint simple syrup, and cold water. The fresh mint steeps directly in the hot syrup, drawing out its natural oils and giving every glass a genuinely cooling character that plain lemonade simply can't match. It comes together in just 20 minutes with no blender required, and it's easy to scale up for a crowd.
Equipment
- Citrus juicer or lemon squeezer
- Small saucepan
- Fine-mesh strainer
- Large glass pitcher At least 2-quart capacity
- Measuring cups and spoons
- Wooden spoon or stirring spoon
- Knife and cutting board
- Serving glasses
- Cocktail muddler (optional) For single-serve variations
Ingredients
- 1 cup fresh lemon juice About 240ml; from 6–8 medium lemons
- 3/4 cup granulated sugar About 150g; can reduce to ½ cup for a lighter sweetness
- 1 cup water About 240ml; for the simple syrup
- 4 cups cold water About 960ml; for mixing the lemonade
- 1 cup fresh mint leaves Loosely packed; about 1 large bunch; spearmint recommended
- ice cubes As needed for serving
For Garnish
- fresh mint sprigs Extra sprigs for garnishing each glass
- lemon wheels or slices (optional) For rim garnish
Instructions
- Combine ¾ cup sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar fully dissolves (3–5 minutes). Remove from heat, add the fresh mint leaves, press them down gently, and steep for 10 minutes.
- Pour the syrup through a fine mesh strainer into a bowl or measuring cup, pressing the leaves to extract all liquid, then discard the mint. Allow the syrup to cool to room temperature, about 10–15 minutes.
- Roll each lemon firmly on the counter, then halve and juice them using a citrus juicer until you have 1 cup of fresh lemon juice. Strain through the fine mesh strainer to remove seeds and excess pulp.
- Pour 4 cups of cold water into the pitcher, add the fresh lemon juice and the cooled mint syrup, then stir well for about 30 seconds. Taste and adjust with more syrup if too tart, or more lemon juice if too sweet.
- Fill glasses generously with ice, pour the mint lemonade over the ice, and garnish each glass with a fresh mint sprig (clap it between your palms first to release its aroma) and an optional lemon wheel on the rim.
Notes
- Use fresh lemon juice only — bottled lemon juice produces a noticeably flat, less vibrant flavor.
- Always make a simple syrup rather than adding granulated sugar directly; dry sugar won't dissolve properly in cold water and will sink to the bottom.
- Steep the mint in the hot syrup off the heat — prolonged boiling can make the mint taste bitter.
- Cool the syrup fully before mixing with the cold water and lemon juice; hot syrup melts ice too quickly and dilutes the drink.
- Spearmint gives a sweet, classic mint flavor; peppermint gives a stronger, more intense cooling kick. Use either based on your preference, but use slightly less peppermint.
- For a sparkling version, replace 1–2 cups of the still cold water with chilled sparkling water or club soda. Add the sparkling water just before serving.
- The mint simple syrup can be made up to 1 week ahead and stored in a sealed jar in the refrigerator.
- Store the finished lemonade in a covered pitcher in the fridge for up to 3 days. Do not store with ice — add ice fresh at serving time.
- To reduce calories, substitute the granulated sugar with an equal amount of monk fruit sweetener, or reduce sugar to ½ cup.
- For a spiked version, add 1.5 oz of vodka or white rum per glass, or a splash of elderflower liqueur for a more floral finish.
Nutrition
Serving: 1ServingCalories: 100kcalCarbohydrates: 27gSodium: 3mgPotassium: 60mgSugar: 25gVitamin A: 2IUVitamin C: 28mgCalcium: 1mgIron: 1mg
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