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Homemade mint lemonade

45 min, 15 active6 servings96 kcal per servingEasy
Homemade mint lemonade
Example photo: Sadiikul · CC BY-SA 4.0 · Wikimedia Commons

Homemade mint lemonade beats anything from a bottle and needs just three ingredients. The secret is a sugar syrup: sugar dissolved in hot water with mint blends evenly into the drink instead of sinking to the bottom, and the mint has time to release its aroma. Then you just add fresh lemon juice, cold water and ice. The proportions give a lemonade that's refreshing rather than sickly. For a party, swap some of the still water for sparkling and you've got proper fizzy lemonade.

Method

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  1. Put the sugar and 200 ml of water in a small pan. Heat, stirring, until the sugar dissolves, then bring to the boil.

  2. Take the syrup off the heat and add most of the mint, lightly bruising the leaves in your hands. Cover and leave for 15 minutes.

  3. Meanwhile, squeeze the lemons. You want about 150 ml of juice. Strain out the pips.

  4. Strain the syrup, pressing the mint, and let it cool completely. Stand the pan in a bowl of cold water to speed this up.

  5. In a jug, mix the cooled syrup, lemon juice and 1.1 litres of cold water. Taste and add a little more syrup or juice if you like.

  6. Chill for at least 30 minutes. Serve over ice with fresh mint leaves and lemon slices.

Tips for success

  • Don't add the mint while the syrup is still on the heat; it darkens and turns grassy and bitter.
  • Don't leave lemon zest or pith in the jug for long, or the lemonade turns bitter.
  • If using sparkling water, add it just before serving so it stays fizzy.
  • The syrup can be made ahead and kept in the fridge for up to a week.

Serving and storage

Serve in tall glasses with ice, a lemon slice and a sprig of mint. Great for summer lunches, barbecues and children's parties.

Keep in a covered jug in the fridge for up to 2 days. The flavour softens and the mint darkens over time, so add fresh leaves when serving.

Variations

  • Berry: crush 100 g of strawberries or raspberries into the jug.
  • Ginger: steep 20 g of thinly sliced ginger in the syrup with the mint.
  • Orange: replace half the lemon juice with orange juice and cut the sugar to 90 g.

Calories and macros

Per serving (about 257 g):

96kcal
0.6protein, g
0.2fat, g
24.8carbs, g

Per 100 g: 37 kcal, P 0.3, F 0.1, C 9.7. An estimate based on average ingredient values. Your daily calories ›

VeganVegetarianFor kidsNo ovenGluten-free

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Frequently asked questions

How do you make lemonade at home?

Make a syrup from 120 g of sugar and 200 ml of water, steep it with mint and let it cool. Mix with the juice of three lemons and 1.1 litres of cold water. Chill for 30 minutes and serve with ice. Use sparkling water for a fizzy version.

Why does homemade lemonade taste bitter?

Bitterness comes from lemon pith and pips left in the drink too long, and from mint that has been heated on the hob. Strain the juice, don't leave lemon slices in the jug overnight and add the mint to syrup that's already off the heat.

Can I make lemonade without sugar?

Yes, use honey or a sweetener to taste. Dissolve honey in warm, not hot, water with the mint. With no sweetener at all the lemonade will be very sharp, so use less lemon juice.