General Discussion

Mint lemonade


General Discussion 4

Mint lemonade

Mrs. Smith | May 1, 2003 04:02 PM

I have heard this drink spoken of and written about by Southerners. Being a Northerner transplanted to CA, I have no authority other than the ChowBoard to appeal to.

I usually make up a pitcher of the old Joy of Cooking's lemonade and have it, pretty much all the time, sitting in the refrigerator. This is a 1/2 regular (though can be made deliciously with Meyer) lemon per cup of water. Boil the water with 3-4 teaspoons per cup sugar and a few grains salt. Let syrup cool, combine with freshly-squeezed lemon juice. Won't find a better drink anywhere, IMO.

So, how does one make this mint? Do you put mint leaves in the boiling water to infuse? Or just add a sprig of mint when serving? Or do put the mint leaves in the lemonade pitcher cold in the refrigerator, and just leave them there until serving?

Would love to hear any and all recipes for mint lemonade. Also, if there is any preferance between peppermint or spearmint leaves.

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