Fresh Mint Lemonade (Lightly Sweetened)

Homemade lemonade is quick to make and lets you decide how sweet it is. This version uses a simple syrup infused with fresh mint, which flavors the drink evenly without leaving you chewing on leaves.

It is noticeably tarter than most bottled lemonade. Start with the amount of syrup below, taste, and add more if you prefer it sweeter; it is much easier to add sweetness than to take it away.

How much juice is in a lemon?

A medium lemon gives roughly 2 to 3 tablespoons of juice, so plan on five or six for a cup. Heavier lemons with thin, smooth skin are usually juicier than large, knobbly ones.

Bottled lemon juice works in a pinch, but the flavor is flatter. If you use it, you may want a little more mint.

Adjusting the balance

Lemonade is a balance of sour, sweet and water. The ratio here is one part lemon juice to about half a part syrup and four parts water.

• Too sour: add syrup one tablespoon at a time.
• Too sweet: add a squeeze of lemon and a splash of water.
• Too strong: add water or more ice.

Other ways to use the mint syrup

The mint syrup is useful to have in the refrigerator. A spoonful sweetens iced tea, a little drizzled over sliced strawberries or melon makes a quick dessert, and stirred into sparkling water with a squeeze of lime it makes a simple homemade soda.

You can also freeze lemonade in ice-cube trays. Add the cubes to a glass of iced tea for an easy half-and-half drink that does not get watered down as the ice melts.

For a party, set out a pitcher of lemonade, a bowl of ice, sliced lemons and limes, and a few sprigs of mint and basil so guests can make their own variations.

Fresh Mint Lemonade (Lightly Sweetened)

Homemade lemonade is quick to make and lets you decide how sweet it is. This version uses a simple syrup infused with fresh mint, which flavors the drink evenly without leaving you chewing on leaves.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 6 glasses

Ingredients Method Notes

Ingredients

  

• 1/2 cup sugar or 1/3 cup honey
• 1/2 cup water for the syrup
• 1 cup fresh mint leaves loosely packed, plus sprigs to serve
• 1 cup fresh lemon juice from 5–6 lemons
• 4 cups cold water
• ice and lemon slices to serve

Method

 

1. Combine the sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring, until the sugar dissolves, about 2 minutes. Do not let it boil hard.
2. Remove from the heat, add the mint leaves, press them under the syrup and leave to steep for 15 minutes.
3. Meanwhile, roll the lemons firmly on the counter and squeeze them. Strain out the seeds.
4. Strain the mint syrup into a pitcher, pressing the leaves to extract the flavor, and discard them.
5. Add the lemon juice and cold water, stir and taste. Adjust with more water or a little more syrup, then chill. Serve over ice with lemon slices and mint sprigs.

Notes

• Rolling room-temperature lemons before cutting helps them release more juice.
• Steeping the mint off the heat keeps its flavor fresh; boiling it makes the syrup taste stewed.

Storing and reheating

The mint syrup keeps in a sealed jar in the refrigerator for up to 2 weeks. Mixed lemonade is best within 3 days; keep it covered and stir before serving.

Substitutions

• Use lime juice for a limeade.
• Replace half the still water with sparkling water just before serving.
• Infuse the syrup with a few slices of fresh ginger along with the mint.

Common questions

Can I make it without cooking?

Yes. Muddle the mint with sugar and lemon juice, let it stand 10 minutes, stir until the sugar dissolves, then strain and add the water.

Why is my lemonade cloudy?

Fresh lemonade is naturally slightly cloudy from the juice. Straining through a fine sieve helps if you prefer it clearer.

Can I use other herbs?

Basil, lemon verbena and thyme all work well in the syrup.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.