This post was last updated on May 30, 2015 to include new images.
I’m not sure which word I love most in the title of this recipe. I tend to lean towards “Strawberry,” but then I feel bad about leaving out the “Lemonade.”
And then there’s the “Mint.” Mmm.
I guess that’s what makes this recipe so darn good — it’s only has goodness going into it.
With the weather being a little warmer out here as of late, our household has moved from dreaming about Eggnog Lattes and Hot Apple Ciders to cooler, more refreshing drinks like this Strawberry Mint Lemonade.
This is a super simple recipe that takes hardly any time at all to make. The most time-consuming part is juicing the lemons — but who doesn’t find methodically squeezing the pulp and juices out of lemon halves cathartic in one way or another? Or, is that just me?
Anyways… I hope you have an opportunity to try out this lemonade recipe. Truth be told — it’s worth even having when it’s cold. It’s that yummy.
Watch this quick video to see just how easy this drink is to make:
- 2 cups plus 5 cups water separated
- 2 cups granulated sugar
- 2 1/2 cups freshly squeezed lemon juice approx. 16-20 medium lemons
- 15-20 frozen strawberries will yield approx. 2/3 - 1 cup when defrosted and mushed
- 6-8 fresh mint leaves
- In a medium sauce pan, combine 2 cups of the water and the 2 cups of sugar. Heat over medium-high heat until sugar completely dissolves, about 8-10 minutes. Remove from heat and set this simple syrup aside to cool.
- Heat the frozen strawberries in the microwave until thawed, approximately 30-45 seconds. Once thawed, muddle (mush) the strawberries until they are all mushed and you have made a thick strawberry paste. If you like larger chunks of fruit, don't mush the strawberries as much.
- In a large pitcher, combine the lemon juice, the strawberries, and the remaining 5 cups water. Stir to combine. Add about half of the simple syrup into the mixture and stir to combine. Continue to add the simple syrup, 1/4 cup at a time, until the lemonade reaches your desired level of sweetness. I tend to use most of my simple syrup, but it really depends on the lemons and the strawberries.
- Add the fresh mint leaves and stir again. If possible, place the lemonade mixture in the refrigerator for 30-60 minutes to allow the flavors to meld. If you can wait this time, you will be rewarded. If not, it will still be super tasty -- just not as minty.
- Serve cold.
- If you somehow don't finish the lemonade and want to store it for the next day, I recommend removing the mint leaves as they will wilt after a while.