Author Notes
I love mint lemonade and I decided to see whether I could eliminate sugar as the sweetener. —THE MATH CHEF
Ingredients
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8
whole lemons, juicy
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2
sticks of cinnamon
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4
mint leaves
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2 tablespoons
sea salt or kosher salt
Directions
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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.
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Puree the mint leaves.
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Squeeze the lemons and strain the liquid through a sieve to eliminate all of the seeds.
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Grind the cinnamon sticks using the "fine" setting.
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Combine all of the ingredients, add enough cold filtered water for 4 6-0z. cups, and serve.
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