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.
- 2 cups water
- 1/2 cup raw honey
- 5 cups water
- 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
- 8 large fresh mint leaves
In a medium sauce pan, combine 2 cups of the water and the raw honey. Heat over medium-high heat until honey completely dissolves. Remove from heat and set this simple honey syrup aside to cool.
Let the frozen strawberries thaw. 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 syrup, 1/4 cup at a time, until the lemonade reaches your desired level of sweetness.
- 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.
I really love this idea. When I made it I knew I wanted more of a mint taste so I put mint leaves into the boiling simple syrup. I made it nice and minty and fresh. Thanks for sharing!
I love the idea of adding the “fresh mints”, but I have a question to ask. Can u substitue the lemon with “lemon juice?”
Sorry “concentrated lemonade”.
Sounds good with all our fresh mint 🙂
Yup!
I recently made sparkling lavender lemonade and it was amazing… I’m wondering if I could add champagne to this to make it sparkling and of course what girl doesn’t like something fruity and fizzy to sip from?
Hi Melissa. I LOVE the idea of adding champagne to this lemonade. I bet it would taste very good.
This looks great! Could I accomplish the same thing using a lemonade mix? I only ask because I’m hosting a bridal shower this summer and this drink would be great… but that’s a lot of work for a 30+ people party. Could the same be accomplished by adding strawberries and mint to a lemonade mix and still taste the same?
Hi Alea! You know, I’ve never used a lemonade mix before so I can’t be certain. However, the strawberries and mint can certainly be added to the lemonade mix and will prob make it taste great – just not exactly like freshly squeezed lemonade.
Just saw this on TS! Gorgeous & pinned!
Thank you, Averie!! 🙂
So simple yet so beautiful and refreshing. Perfect for the summer.
Thanks, Angie 🙂