MINT LEMONADE WITH CINNAMON

By THE MATH CHEF
June 23, 2014
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MINT LEMONADE WITH CINNAMON

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Author Notes: I love mint lemonade and I decided to see whether I could eliminate sugar as the sweetener. —THE MATH CHEF

Serves: 4

  • 8 whole lemons, juicy
  • 2 sticks of cinnamon
  • 4 mint leaves
  • 2 tablespoons sea salt or kosher salt
  1. Soak the mint leaves in cold filtered water that was salted with the sea salt or kosher salt for a half hour, then rinse with cold filtered water.
  2. Puree the mint leaves.
  3. Squeeze the lemons and strain the liquid through a sieve to eliminate all of the seeds.
  4. Grind the cinnamon sticks using the "fine" setting.
  5. Combine all of the ingredients, add enough cold filtered water for 4 6-0z. cups, and serve.

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