Mint and lemon is one of the most wonderful food combinations that ever occurred – in my opinion, at least. The sweet, fresh taste of homemade lemonade filled with a myriad of little sacs of juicy beads mixed with the crisp, slightly sharp bite of mint is just the ideal summery beverage.
Fresh peppermint must be the easiest plant you could ever grow. I haven’t killed it (yet), and that says a lot! It makes the house smell wonderfully fresh and it’ll enable you to make an unlimited amount of homemade mint lemonade. Heaven? Why, definitely.
Memories of hours spent in the scorching sun from my third-culture-kid childhood fled into my brain as I took a sip. I remember the Syrian fruit monger who slipped me the juiciest fresh peaches every time I visited, resulting in gloriously sticky hands and fragrant rivers of juice running down my chin. The quaint Qatari cafe in which I would always, always order the mint lemonade, and received it with a smile which became a language in a matter of seconds; he didn’t speak English and I not enough Arabic to converse, but a smile said it all.
Bursts of acidic lemon juice interspersed within the otherwise sweet, refreshing nectar. Can you tell I love it?
Prep Time: 10 minutes
Ingredients (1.2 litres)
- 150 grams granulated sugar
- juice of 5 lemons
- 250ml water
- 30 fresh mint leaves
- 1 litre cold water
- ice, to serve
1. Place the sugar and 250ml water into a small saucepan over a medium heat. Stir until the sugar has completely dissolved into the water, about 10 minutes.
2. Add in the fresh lemon juice, then dilute with the additional 1 litre of cold water.
3. Refrigerate for at least two hours or until completely cool.
4. Place your mint leaves and homemade lemonade in a blender, then blend for 20 seconds.
5. Strain the mint lemonade using a very fine sieve to get rid of any bits of mint leaf.
6. Pour the mint lemonade in to tall glasses and top up with ice.