- Makes: 5 to 6 servings
- Prep 10 mins
- Chill 4 hrs to 24 hrs
- Cool 20 mins
lightly packed fresh mint leaves
Lemon slices and/or thin wedges
lime slices and/or thin wedges
Small mint sprigs (optional)
- For mint syrup: In a medium saucepan, heat and stir the sugar and 2 cups water over medium heat until the sugar dissolves. Remove from heat. Stir in 1-1/2 cups mint leaves; cool for 20 minutes at room temperature. Strain mixture, discarding mint leaves.
- Finely shred 1 tablespoon of peel from lemons and limes. Squeeze juice from lemons and limes (should be 2 to 2-1/2 cups total). In a 2-quart jar or pitcher, combine cooled mint syrup, citrus peel and citrus juice. Cover; chill for at least 4 hours to 24 hours.
- Just before serving, stir mixture. To serve, mix equal parts of citrus mixture and chilled water (about 1/2 cup of each). Add slices or wedges of lemon and lime. Pour into ice-filled glasses. If you like, garnish each glass with additional mint. Makes 5 or 6 servings.
- Fizzy Frisky Whiskey: Prepare Mint Lemonade. Just before serving, stir mixture. For each serving, pour equal parts fruit syrup mixture concentrate and lemon-lime carbonated beverage (about 1/4 cup each) into an ice-filled highball glass. Add 2 tablespoons blended whiskey, rye whiskey or bourbon; stir gently. Garnish with orange twist and a maraschino cherry.
(Mint Lemonade)Servings Per Recipe 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 102, Fat, total (g) 1, vit. C (mg) 142, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, iron (mg) 6, sugar (g) 85, calcium (mg) 141, vit. A (IU) 49, Potassium (mg) 289, sodium (mg) 12, pro. (g) 3, Folate (µg) 4, cal. (kcal) 359, fiber (g) 8