Sunday, May 10, 2009
Fresh Lemonade with Mint
This recipe is from my favorite cookbook right now. It is by Julie Badger Jensen, "The Essential Mormon Cookbook." Honestly this cookbook is so good!
1 1/2 cups sugar
4 sprigs of green mint
2 quarts (8 cups) water
Cut lemons in slices and remove seeds. Place lemon slices in a large bowl. Sprinkle sugar over slices. Add two sprigs of mint. Let stand for 20 minutes, stirring occasionally. Remove mint. using a masher, crush sugared lemons. Add water. Stir well. Pour into serving pitcher. Add ice and remaining two sprigs of mint. Pour and serve right away. Makes 2 quarts.
The recipe doesn't ever say to remove the lemon rinds, but I took out about half of them before serving after I had gotten as much lemon out of them as possible. If you have leftover juice, take the rest out before putting in the refrigerator or it makes the lemonade taste funny. This is perfect for Summer!