Tuesday, 10 July 2012

Mint Lemonade

Mint Lemonade

I love mint lemonade and it’s so quick and easy! The best thing in summer.

Ingredients (for one big glass):

  • a handful of fresh mint
  • water
  • roughly 10 ice cubes
  • sugar
  • 1 lemon

Boil the water and pour it over the fresh mint leaves. Leave it to stew for a few minutes, then either leave the tea to cool naturally or, if you are as impatient as I am, ice it by just pouring it over the cubes. Stir a bit to get the whole thing to cool equally. Juice your lemon and mix it with your tea. Finish it off by sweetening it as much as it suits you.

8 comments:

  1. Ohhh, this sounds like a perfect drink to make with all of our extra mint! It sure does grow well, right? I enjoyed your earlier post on the topic and think I'll got with freezing the leaves whole (after I make lots of this Monty leamonade that is!).

    I use that same technique for basil leaves and it works great for that as well. But basil here doesn't grow as well as mint, so I do it when I buy a bunch but only need a few leaves. Just rince the remaining leaves and pop them into a bag for the freezer! Waste not want not!

    Loulou

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    1. I think I will just stick to freezing them whole from now on. It just seems to work best. If I really want dried tea, I can always get a box from the next supermarket. I don't thing my home drying will ever beat their experiences processiong.

      Enjoy the lemonade!

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  2. That sounds just great! It reminds me of a really refreshing lime-ginger water i had in a restaurant a couple of days ago

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    Replies
    1. Uh, that's a good idea as well. I think I'd stick the ginger into the hot water and then add the lime once it has cooled. I might have to try that, I think we still have fresh ginger and lime in the fridge.

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  3. I bet this is yummy! We make lavender lemonade here...we buy culinary lavender, put a few tablespoons into a bottle of Simply Lemonade and leave it for a few hours. Strain it, and it's amazing.

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    Replies
    1. That sounds amazing too! Is there a difference between normal lavender and culinary lavender? I have never head of the latter.

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