Minty Lemonade
By America's Test KitchenPublished on July 18, 2011
Yield
Serves 6 to 8
Ingredients
Before You Begin
Look for large, slightly soft lemons—they tend to be extra-juicy. Store the lemonade in a covered container in the refrigerator for up to 3 days.
Instructions
- Using potato masher, mash mint leaves, lemon slices, and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out mint leaves and lemon slices and chill or pour over ice before serving.
Yield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Our Minty Lemonade recipe maximizes the bright flavor of fresh-squeezed lemon juice and lemon zest, and adds just enough sweetness to temper its tartness. We muddled (or mashed together) thinly sliced lemon and fresh mint with sugar to sweeten the lemonade. In this process, the sugar crystals absorb the intense flavor of the oils in the lemon peel and bring out the lemon’s and mint’s flavor, making for a lemonade recipe that can cool down any summer day.
Before You Begin
Look for large, slightly soft lemons—they tend to be extra-juicy. Store the lemonade in a covered container in the refrigerator for up to 3 days.
Instructions
- Using potato masher, mash mint leaves, lemon slices, and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out mint leaves and lemon slices and chill or pour over ice before serving.
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