5 Ingredients or Fewer

Turkish Mint Lemonade

March 30, 2012
2 Ratings
  • Makes One pitcher
Author Notes

We made this mint lemonade for the Chemistry section of our school-themed Taste of the Nation table. We served this in little test tubes, but it's really meant to be gulped from a large glass. It's one of the most refreshing drinks we've ever had, because it's minty and not too sweet. This was by far our best selling product at the Farmer's Market last summer, but it's perfect all year round. Recipe can easily be doubled or tripled. —Fig Test Kitchen

What You'll Need
  • 1 1/3 cups Lemon Juice (from 6-8 lemons)
  • 1 cup packed Mint Leaves
  • 2 tablespoons Ginger
  • 2/3 cup Granulated Sugar
  • 6 cups Boiling Water
  • 4 cups Cold Water
  1. Combine lemon juice, mint and ginger in a large bowl
  2. Pour 4 cups of boiling water over mixture and stir well. Let steep for 30 minutes. Meanwhile...
  3. Pour the other two cups of water over sugar in another bowl to form a syrup. Mix well to assure that the sugar dissolves completely.
  4. Cool syrup to room temperature, approximately 30 minutes.
  5. Strain the mint-lemon-ginger mixture in a fine mesh sieve.
  6. Add the sugar syrup to the strained liquid and add 3-4 cups of water depending on how strong/tart you want the lemonade to taste.
  7. Refrigerate until chilled, at least 1 hour.
  8. Add ice cubes to a pitcher and pour lemonade on top.
  9. Serve, preferably with a sprig of mint in each glass.

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