Mint Lemonade Food

MEDITERRANEAN-STYLE MINT LEMONADE (LIMONANA)

Steps:

• Add all the ingredients to the pitcher of a high-quality blender. Cover and push blend or liquefy (high-speed function), until you achieve the desired drink consistency.
• Taste and add more sugar or mint leaves, if you like. Blend again.
• Pour the lemonade into a serving pitcher through a mesh strainer. Add fresh mint leaves to the pitcher. Cover and refrigerate until you are ready to serve.
• If you like, strain the lemonade again as you pour into serving glasses. Enjoy cold!

MINT LEMONADE

Steps:

• Slice 7 lemons thinly.
• Seed sliced lemons and place in a large mixing bowl.
• Add 12 mint leaves; sprinkle with sugar.
• Pour in boiling water.
• Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
• Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
• Juice the remaining lemon; add to the strained liquid.
• Add cold water; stir well.
• Add ice cubes; stir rapidly.
• Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.

MINT LEMONADE

Steps:

• In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

CUCUMBER-MINT LEMONADE

Steps:

• Pulse 2 chopped English cucumbers, 2 cups fresh lemon juice (about 16 lemons), 1 1/2 cups chopped fresh mint and 1 cup sugar in a blender, stirring as needed, until combined. Puree until smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a spoon. Stir in 3 cups water. Serve over ice.

FRESH MINT AND GINGER LEMONADE

Steps:

• Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

SPARKLING MINT LEMONADE RECIPE

Steps:

• Add 1/4 cup mint, 1 Tbsp. water and 1 tsp. drink mix to 2-qt. glass or plastic pitcher. Use a muddler or wooden spoon to press mint leaves onto bottom of pitcher to release the oils. Add remaining water and drink mix; stir until mix is dissolved.
• Stir in club soda and lemon slices.
• Serve garnished with remaining mint.

FRESH MINT LEMONADE

Steps:

• First cut and juice the lemons and put it into a pitcher.
• Rinse the mint and rosemary. Then tear apart the mint and rosemary, allowing the flavor to unleash. Put it in the pitcher with or without strainer.
• Add the water to the pitcher.
• Fill a microwavable cup with the sugar and just enough water to cover the top of the sugar and heat in microwave for 1.5 minutes.
• Finally stir the sugar and water until it all dissolves then pour it into the pitcher and add ice if you like. Stir and enjoy!

MINTED LEMONADE

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

FRESH MINT LEMONADE

Steps:

• Put ¼ cup sugar and ½ cup water in a over medium heat. Let simmer, stirring frequently, until the sugar has dissolved. Remove from the heat and let cool for a few minutes.
• Muddle the mint leaves in the bottom of a large pitcher.
• Add the lemon juice to a pitcher along with 4 cups of water.
• Pour the sugar syrup into the pitcher and mix well.
• Add plenty of ice cubes and more water, if you find the lemonade too strong.