Mint lemonade

Now that I'm growing my own mint, I often find myself thinking of the next Great Mint Destination.


Ice cream is one. Mint syrup is another. Here at home, we've recently discovered that mint syrup mingles quite fabulously with lemonade ... especially when sipped from a mason jar on a very hot day!  Aaaah, summer.

It was all experimental this time around, because I started off without a recipe for mint syrup and didn't know if it would work. But now I know it does, and I think it would be great in more than just lemonade. Add another dimension to an already refreshing summer fruit salad! Holiday-up some hot chocolate (when the weather gets cooler)! Clap your hands with delight! Do a little dance!


Hooray for summer, and hooray for prolific mint!

Mint Syrup

Mix together and bring to a boil in a saucepan:
  2 parts fresh mint leaves (e.g., 2 cups)
  1 part sugar (e.g., 1 cup)
  1 part water (e.g., 1 cup)


Lower the heat and simmer for about 10 minutes. Cover and let sit for half an hour to an hour.


Strain the syrup into a jar, discarding the mint leaves (press down on them to squeeze all the syrup and flavour out). Let the syrup cool and store in your refrigerator.


I imagine that this syrup will keep well for at least a week or two.

Mint Lemonade

There really isn't a recipe for this, because everyone has their own idea of how sweet, sour, strong the "ideal lemonade" should be.  I would suggest starting out with the following proportions, then tasting and tweaking until you're pleased.

Combine in a drinking vessel (or a pitcher, if you're making this for a crowd):
  2 parts mint syrup
  1 part freshly squeezed lemon juice
  2 ½ parts water, preferably cold
  ice cubes
  mint leaves, for garnish


Taste and adjust by adding more syrup, juice, or water to your liking.