Mint Lemonade Recipe

Make mint simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Add 1 cup loosely packed fresh mint leaves (stems removed). Heat over medium until the sugar dissolves and the mixture just comes to a gentle simmer, about 3–4 minutes. Remove from heat and let the mint steep in the syrup for 20 minutes for a pronounced mint flavor.

After steeping, strain the syrup through a fine-mesh sieve into a heatproof container, pressing on the mint to extract flavor. Discard mint solids and let the syrup cool to room temperature (or chill briefly in the refrigerator). You should have roughly 1 cup of mint syrup.

Prepare lemon juice

While the syrup is steeping, juice fresh lemons until you have 1 cup of strained lemon juice (about 4–6 medium lemons). Strain through a fine mesh to remove seeds and excess pulp for a smooth lemonade.

In a large pitcher, combine the 1 cup fresh lemon juice and the cooled mint simple syrup (about 1 cup). Stir to combine.

Add 3 cups cold water to the pitcher and taste. If you prefer a stronger lemonade, add less water; for a milder drink, add up to 1 additional cup of water. Adjust sweetness by adding more syrup or a tablespoon of sugar dissolved in a little water if needed.

If you want a fizzy version, replace up to 1 cup of the cold water with 1 cup chilled club soda and add it just before serving to preserve fizz.

Fill glasses with ice cubes. Pour the lemonade over ice (stir pitcher first). Add a lemon slice and a mint sprig to each glass as garnish. Optionally clap an extra mint sprig between your palms to release aroma before garnishing.

Serve immediately, or chill the pitcher up to 4 hours. Stir before serving if chilled, as separation can occur. Leftover lemonade will keep covered in the refrigerator for up to 3 days (store syrup separately for longest freshness).