Mint Lemonade

I’m pretending it’s summer. If I keep the blinds closed and forget how often I turn up the thermostat, I can pretend it’s summer. Unlike Vancouver, it’s actually quite sunny up here in the winter. Today, for example, is nothing but clear blue skies. And yet, it’s freezing outside. YOU JUST CAN’T WIN ‘EM ALL.

So I’m pretending it’s summer by making minty lemonade. It’s delicious. You can add alcohol to it. I’m even going to advocate that you have it at your St. Patrick’s Day celebrations, because the mint turns it a pretty green colour and it tastes way better than that nasty green beer you drank in college.

So make a giant pitcher of this and pretend you’re on a beach in Tofino.

Oh, Tofino’s not warm enough for you? Fine, go to Mexico. But leave me your lemonade, you picky bastards.

Mint Lemonade

1 cup sugar

6 cups water

2 cups fresh lemon juice (10-12 lemons)

1 bunch of mint (about 1 cup packed leaves, or more)

Combine 1 cup of sugar with 1 cup of the water in a small saucepan. Bring the mixture to a boil, then set aside to cool.

In a large jar, combine the lemon juice and mint leaves. Really go nuts with the mint. Put in more than you think you would like. Trust me on this. With a stick blender, puree the mixture until the mint is nothing but a memory. You can also do this in a blender if you don’t have a stick blender (but you should really, really get one).

Pour the mint and lemon mixture through a fine sieve into a pitcher. You will still see little green flecks in the lemonade, and thats ok. Green is good for you. Pour in the cooled simple syrup (that’s the sugar and water) and the remaining water. Stir to mix it all together and serve over ice with a mint sprig because you are an adult and adults add garnishes.

If you’re really WILD (read: fun) you can make these into super delicious slushies with RUM. Or vodka. Or the best option of all? Cachaca! Just blend the melon/mint/simple syrup with ice in a blender and add the hooch to your level of alcohol tolerance.

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