Mint Lemonade

Fresh-squeezed and mint-infused: the syrup method makes all the difference.

Difficulty: Easy — The syrup takes about five minutes of active time and needs 20–30 minutes to steep.

Prep Time: 10 minutes

Cook Time: 5 minutes (plus 20-30 minutes syrup steeping time)

Total Time: 35–40 minutes (mostly hands-off)

Difficulty:

Easy

Serves:

4–6

Yield:

About 48 oz.

Overview

Skip the muddling. A quick mint simple syrup extracts dramatically more flavor, and juice from Wonderful® Seedless Lemons goes straight into the pitcher with no straining needed.

Ingredients

⅓ cup Wonderful Seedless Lemon juice
1 cup mint leaves, bruised and chopped
½ cup agave syrup
3 cups cold water
2 cups ice
12 mint leaves for garnish

Instructions

Place Wonderful Seedless Lemon juice and chopped mint leave sin a container and refrigerate, covered, overnight.
Strain the lemon juice and add agave syrup, water, and ice. Stir and garnish with mint leaves.

Optional Tips

Roll lemons before squeezing. Pressing each lemon firmly on the counter and rolling it with your palm before cutting breaks down the internal cells. This simple step significantly increases the amount of juice each lemon yields.
Make the syrup ahead. The mint simple syrup keeps refrigerated in a sealed jar for up to two weeks. Having it ready means lemonade comes together in under five minutes.
More mint, more flavor. This recipe is forgiving, so if you prefer a more pronounced mint character, add more mint leaves to the syrup. The steeping time stays the same.
Do not muddle mint directly into lemonade. Muddling bruises the leaf surface and releases only a small fraction of the available flavor. The syrup method extracts the aromatic oils from the whole leaf and distributes them evenly through every glass.
For sparkling mint lemonade: Replace the still cold water with sparkling water and add it right before serving to preserve carbonation.
Double-strain for clarity. If you want a crystal-clear lemonade, pour the finished drink through a fine-mesh strainer one more time after mixing. This removes any small pulp particles from the lemon juice.
Make a concentrate. Use only one cup of water in the pitcher instead of three to produce a mint lemonade concentrate. Store it in the refrigerator and dilute per glass when serving, which is useful for parties or batch prep.

Variations

Sparkling Mint Lemonade: Replace the three cups of still water with cold sparkling water. Add the sparkling water right before serving and stir gently to preserve the carbonation. Serve immediately.
Strawberry Mint Lemonade: Blend one cup of fresh strawberries until smooth, strain through a fine-mesh strainer to remove seeds, and add the puree to the pitcher along with the lemon juice and mint syrup. Reduce the added water slightly to keep the flavor concentrated.
Cucumber Mint Lemonade: Add ½ cup of thinly sliced cucumber directly to the assembled pitcher. Let it infuse for 30 minutes in the refrigerator before serving. The cucumber adds a clean, cooling note that complements both the mint and lemon.
Watermelon Mint Lemonade: Blend two cups of seedless watermelon until smooth and strain through a fine-mesh strainer. Add the watermelon juice to the pitcher in place of one cup of the still water. The result is a lightly pink, summer-forward lemonade with natural sweetness.
Mint Lemonade Mocktail: Use sparkling water in place of still water and add a splash of elderflower tonic. Serve in a tall glass with ice, fresh mint, and a lemon wheel for a mocktail-style presentation with a more complex, layered flavor.

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