Best 19 Mint Lemonade Recipes

LEMONADE-MINT ICED TEA

Steps:

• In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes.
• Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.

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.

VODKA LEMONADE WITH MINT

Steps:

• Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

BLUEBERRY-MINT LEMONADE

Steps:

• Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.

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!

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.

FRESH MINT AND GINGER LEMONADE

Steps:

• Combine chopped mint, ginger and honey in medium bowl; add boiling water and allow to steep for 30-40 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.
• Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
• Note: If you like to 'tipple' (I know I do:-)), spike this with some vodka!!!

FROZEN MINT LEMONADE

Steps:

• Put the mint, sugar and 1 1/2 cups water in a high speed blender and blend until very smooth. Add the ice, tequila and lemon zest and juice and blend to the consistency of a slushy. Pour into glasses and garnish with mint leaves.

MINT MEYER LEMONADE

Steps:

• Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.

MEYER LEMONADE WITH MINT

Steps:

• Strain the lemon juice into a pitcher, and add the water, powdered sugar, and mint. Stir until the sugar has dissolved. Refrigerate at least 2 hours before serving.

VIETNAMESE MINT LEMONADE

Steps:

• Place the sugar in the bottom of a large jug.
• Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water.
• Serve in glasses with straws.

BLUEBERRY MINT LEMONADE

Steps:

• Combine sugar, water and mint leaves in a small saucepan.
• Bring to a simmer and stir until sugar dissolves to make a syrup. Remove from heat and let cool.
• Strain mint syrup into a tall pitcher. Stir in lemon juice and water.
• Fill 4 tall glasses with ice cubes and top with one-fourth of the blueberries.
• Add mint lemonade and top with seltzer water, if desired.

HINT-OF-MINT LEMONADE

Steps:

• In a small saucepan, bring water and sugar to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in the mint, lemon juice, orange juice and zest. Cover and let stand for 1 hour., Strain and discard mint and orange peel. Stir in cold water; serve over ice. Garnish with lemon slices and additional mint if desired.

FROZEN MINT LEMONADE

Steps:

• Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Serve immediately.

WATERMELON MINT LEMONADE

Steps:

• 1. Make the lemon mint simple syrup. Combine water, sugar, mint leaves, and one of the halves of lemons in a small saucepan. Bring up to a boil and then simmer 3-5 min or until all the sugar is dissolved. Set aside for about an hour to cool. After cooled strain mint leaves out.
• 2. I like my watermelon juice pulp-free. I use a seedless watermelon, cut in cubes. Puree in a food processor or blender. Pour through a fine sieve using the back of a large spoon to push on the pulp. Discard pulp and repeat the process until you have about 4 cups of watermelon juice.
• 3. Juice lemons... it takes about 3-4 large lemons.
• 4. Mix watermelon juice, lemon juice, and simple syrup mixture in a pitcher. Drop 5-6 large mint leaves in the pitcher for extra mint flavor. Mix well.
• 5. Serve over ice garnished with a lemon slice and mint leaf.
• 6. This can easily be made into an adult beverage by adding a shot of vodka to one serving. Store leftovers in the refrigerator. The mixture will separate but just remix it. Keeps well for several days.

CRUSHED-MINT LEMONADE

Steps:

• Using potato masher, mash sliced lemons, mint, 1 cup sugar, and 1/2 cup lemon juice in large bowl until juicy, about 5 minutes. Strain lemon mixture through coarse sieve set over another large bowl, pressing masher on solids in sieve to extract some pulp and as much liquid as possible. Mix 2 cups water and remaining 1/4 cup sugar into lemon liquid and pulp in bowl. Fill pitcher with ice; pour lemonade over ice. Let stand 5 minutes. Fill 4 to 6 tall glasses with ice; add lemonade.

GINGER MINT LEMONADE WITH A KICK

Steps:

• In a cocktail shaker, muddle the mint and ginger syrup.
• Add Vodka, juice and ice. Shake.
• Sugar the rim of a highball glass, add ice and strain in mix.
• Garnish with lemon and mint.
• Syrup:.
• Cook the ginger and water in med saucepan for 15 minutes then add sugar and stir until dissolved. Turn off heat and cool completely. Strain.

MINT LEMONADE - TURKISH STYLE

Steps:

• 1. In a large saucepan, add 1½ cups sugar and water, stir and set aside until needed.
• 2. Peel the lemons and limes and then grate the rinds.
• 3. Now, using a mortar and pestle, pound the lemon and lime rind with the remaining 2 tbsp of sugar until the sugar absorbs the flavors.
• 4. If you DON`T have a mortar and pestle, (use a wooden spoon) rub the lemon and lime rind in the 2 tablespoons of sugar. (until the sugar absorbs the flavors)
• 5. Put the grated rinds in the saucepan with the water and sugar and bring the mixture to boil and stir until the sugar is dissolved.
• 6. Reduce the heat and continue to boil gently for 5 minutes then remove from the heat and let the mixture cool down.
• 7. While the mixture is still slightly warm, add the lemon lime juice and mint.
• 8. When cooled pour into a large bowl, and cover with plastic wrap and refrigerate several hours or overnight.
• 9. When ready to serve, remove the bowl from the fridge and strain the mixture using a fine mesh wire strainer.
• 10. Press down on the ingredients to get out as much liquid as possible, then discard them.
• 11. If needed, adjust the amount of sugar and water to your liking.
• 12. Serve this beautiful Mint lemonade with ice, lemon slices and mint sprigs. Enjoy

STRAWBERRY GINGER LEMONADE WITH A HINT OF MINT

Steps:

• 1. start off by making your simple syrup. add 1 cup of sugar and 2 cups of spring water to a medium size pot.Wash and roll 2 lemons on cutting board before slicing in half and adding to simple syrup mixture. rolling the lemons tend to soften the lemons and make them easier to juice. once rolled and soft using a strainer juice lemons into simple syrup mixture. also add your ginger and lemon rinds from the 2 squeezed lemons. simmer over low/medium heat until sugar has dissolved.
• 2. let simple syrup mixture cool and then pour into a gallon size pitcher. next is to juice 7 lemons but first don't forget to soften your lemons by rolling them. Juice lemons by using a juicer. pour your lemon juice into pitcher discarding seed.
• 3. Add 2 cups of frozen strawberries to blender along with 1 cup of apple juice. Blend until smooth. add strawberry mixture to lemonade. ( note: If you don't like the seeds from the strawberry in your lemonade you can add this mixture to the pitcher by using a strainer and pushing the puree strawberries through the strainer with the back of a spoon.)
• 4. add the remaining spring water from your gallon pitcher. stir in mint extract. ( if the mint taste isn't strong enough for you feel free to add to your liking ,but mint extract is very strong so only add a little at a time until you get your desire taste. wash and slice last lemon and add to pitcher for garnish. You may also like a add a slice strawberries as well for garnishing.
• 5. I sometime enjoy a sweeter lemonade, so I may make my simple syrup a tad sweeter by doubling my sugar/water ratio.... 2 cups sugar to 4 cups water ..so again it depends on your taste ,on how sweet you like your lemonade. enjoy